Order the Enchilada Sauce package with all Westlandpeppers products: 4 guajillo chillies, 4 Ancho chillies, 4 Arbol chillies, 4 smoked Chipotle chillies and 1 solo garlic. This recipe is good for about 500ml of sauce, depending on how thick you make it and how much water you add.
Remove the stems from all the chillies and take out the seeds. Roast the dried chillies in a dry frying pan over medium heat for about 2 minutes. This releases the essential oils and gives them more flavour. Then soak in 1 litre of warm water for 15 minutes. Be careful not to scorch the pepper, as this can make the sauce taste bitter in the end.
Finely chop the onion and garlic from the package and fry them in a pan with a dash of olive oil until lightly browned. Put the dried chillies in the blender along with the garlic, onion, salt and a splash of water. Puree until thick and slowly add more water until it reaches the desired thickness, about 200ml. Taste the sauce and add extra salt to taste. If you think the Enchilada sauce tastes too bitter, add a little brown sugar or chocolate.