Red Enchilada Sauce
Published Jan. 3, 2023
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1medium yellow onion, chopped
- 3guajillo chiles, torn, stemmed and seeded
- 2California chiles, torn, stemmed and seeded
- 1dried chile de árbol, seeds removed
- 1large garlic clove, chopped
- 2tablespoons vegetable oil
- 1teaspoon coarsely ground black pepper
- Salt
Nutritional analysis per serving (7 servings)
50 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 79 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot, combine onion, all the chiles and the garlic with 4 cups water. Bring mixture to a boil over high, then cook for 15 minutes over medium-high heat.
- Step 2
Pour into a blender and purée until smooth.
- Step 3
Heat oil in a medium saucepan over medium-high heat. Add purée and black pepper and season generously with salt. Cook for 5 minutes. Taste and add more salt, if needed. The sauce will keep, refrigerated, for up to one week.
Private Notes
Comments
Cut off the stem ends. Split the dried pods carefully, keeping the pieces as large as possible. Remove seeds. Steep the pieces in hot water, just enough to cover the pieces. After they reconstitute, carefully scrape the flesh from the skin, using a straight knife or spatula. Discard the skins. Blend the flesh with some or all of the steeping water. Simmer with garlic and some orange zest. Make a roux, not too dark. Now make the sauce. Add a little salt, maybe some veg broth. Freezes nicely.
These are ALL dried chilis.
Hi everyone, Where I live in Europe, I can only get dried chilis. Any thoughts on how to adjust the recipe to accommodate them? Would I need to reduce the number of chilis, for example? And, I can imagine it’d be best to strain the mixture to get out fibrous bits of skin. Any help would be much appreciated.
Had to make some modifications due to what I had on hand. Used 6 Guajillo peppers only. Blended in my Ninja so I had to leave out 1 cup of the cooking water but the resulting product had a nice consistency so I didn’t add it back in. Added 1 1/2 t of salt. Next time I might use slightly less black pepper. Final result was really good especially since it was much simpler than other chili pepper sauce recipes I’ve tried—just one sauce pan.
I make it as is and make sure to add enough salt. In the rotation. And family finds it delicious
I’m curious. I have the El Cholo cookbook and this recipe differs? I guess I’ll have to do a cook off to see if I can determine which they actually serve, if either, in the restaurant. And which I prefer.