Red Enchildada Sauce

A homemade red Enchilada sauce, without tomato and with Mexican dried chilli peppers. A rich, flavorful and spicy salsa to make enchiladas with.

25 minutes

4 persons

Red Enchildada Sauce

A homemade red Enchilada sauce, without tomato and with Mexican dried chilli peppers. A rich, flavorful and spicy salsa to make enchiladas with.

Vegan Vegetarian

Side dish

North American Sauces & dips

25 minutes

4 persons

Here's how to make it

Order the Enchilada Sauce Package with all Westlandpeppers products: 4 guajillo peppers, 4 Ancho peppers, 4 Arbol peppers, 4 smoked Chipotle peppers and 1 solo garlic. This recipe is good for about 500ml of sauce, depending on how thick you make it and water you add.

Peel all the chilies and remove the seeds. Toast the dried chilies in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Then soak in 1 liter of warm water for 15 minutes. Be careful not to scorch the pepper; this can cause the sauce to end up with a bitter taste.

Finely chop the onion and garlic from the package and sauté in a pan with a dash of olive oil until lightly browned. Put the dried chilies 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 additional salt to taste. You may also add a little brown sugar or chocolate if you find the Enchilada sauce tastes too bitter.

Ingredients

Enchilada Sauce Package

olive oil
1 small red onion
2 tsp salt
optional: brown sugar/chocolate

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Here's how to make it

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Also delicious!

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