Red Enchilada Sauce
Ingredients
-
2.5
oz.
dried ancho chili peppers
-
2
oz.
dried guajillo peppers
-
1
oz.
dried pasilla peppers
-
1
unit
dried chili de arbol pepper
-
1
tbsp
avocado oil
-
1
medium
white onion
-
2
unit
roma tomatoes
-
3
cloves
garlic
-
2
cups
chicken broth
-
2
cups
water
-
1
tsp
cumin
-
1
tsp
oregano
-
1
tsp
salt
-
a pinch
cinnamon
-
1
tbsp
apple cider vinegar
-
2
tbsp
honey
Instructions
- Boil the chicken broth and water in a small saucepan.
- Toast the dried peppers in a hot skillet for 1-2 minutes per side, avoiding burning.
- Remove seeds, stems, and membranes from the peppers using gloves, and place them in a bowl.
- Soak the peppers in the boiling broth and water mixture for 20 minutes until tender.
- Char the onions, garlic, and tomatoes in the same skillet for 3-4 minutes until browned.
- Blend the soaked peppers, their liquid, charred vegetables, cumin, oregano, salt, and cinnamon until smooth.
- Heat the blended sauce in a medium saucepan, adding apple cider vinegar and honey, and simmer for 20 minutes.
- Serve immediately or store in an airtight container.
Nutrition Facts (estimated)
Servings
4 cups
Calories
100
Total fat
4g
Total carbohydrates
14g
Total protein
2g
Sodium
800mg
Cholesterol
0mg
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