Thursday, March 19, 2015

New Mexican red enchilada sauce

This is my favorite enchilada sauce. Their are no tomatoes, just Chilies, garlic, a little salt, and oregano. Man this sauce is amazing. Smokey, smooth, and a little sweet. Sometimes I like to mix it up by adding different kinds of peppers and maybe some cilantro and cumin.

6-8 Dried red chili pods, stems and seeds removed
2-4 cloves of garlic
1 tsp sea salt
1 Tbsp oregano

Cover the chilies with water and simmer for 10 minutes. Put that and all the other ingredients in a blender and blend till smooth. Put back into a pot and simmer for 20 minutes. This will keep for 1-2 weeks in the refrigerator or freeze.

That's it! If you want to make a more mild sauce with tomatoes, add in a can of roasted tomatoes when you blend it, or a can of tomato sauce. 

No comments:

Post a Comment