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