Red Enchilada Sauce
by V & V Supremo Foods, Inc.
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Loading...25 Min
1 1/2 cups
Servings
10
ingredients
This salsa roja is easy authentic Mexican cooking. Dry peppers, simple seasonings, and traditional preparation makes this a must-try recipe!
Ingredients
- 2 dried ancho peppers, stems and seeds removed
- 6 dried guajillo peppers, stems and seeds removed
- 3 cups water
- ¾ tsp. Kosher salt
- ¼ tsp. ground black pepper
- ¼ tsp. dried Mexican oregano, heaping
- ⅛ tsp. ground cumin
- 2 cloves garlic
- ¼ medium white onion
- ½ Tbsp. vegetable oil
5 Steps to complete
- 1Place dried peppers in a medium pot, add water, bring to a boil, and simmer for 5 to 6 minutes over medium heat. Remove from heat, use a small bowl to keep peppers submerged, and steep for 2 to 3 minutes. Cool peppers, drain, and reserve 1 cup cooking liquid.
- 2Transfer peppers to a blender, add reserved liquid, onion, garlic, salt, pepper, oregano, and cumin. Blend for 30 seconds to 1 minute or until sauce is smooth.
- 3Pass blended sauce through a fine mesh strainer to remove pepper skins.
- 4Preheat a small sauce pan for 1 minute over low heat. Heat oil for 1 minute, add sauce, and simmer for 6 to 8 minutes or until sauce has reduced slightly.
- 5Refrigerate Red Enchilada Sauce until needed and enjoy!
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