Homemade enchilada sauce
This is a great 'make ahead item', and it freezes well.
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- 2 oz
- dried chilies (i use new mexico and japones)
- 3 c
- 1/2 medium
- onion, finely diced
- 1 tsp
- dried oregano
- 1/2 tsp
- 3 clove
- minced garlic
- 1 can(s)
- tomato paste (6 oz)
- 1 Tbsp
- 1/4 tsp
- salt (or to taste)
1Rinse and dry the peppers.
Cut the stems off the peppers and shake out the seeds.
If you leave a lot of the seeds, the resulting sauce will be bitter.
2Bring the water to a boil. Place peppers in boiling water. Cover and remove from the heat. Let soak for 1 hour.
We aren't looking to boil the peppers, rather, we want to steep them like tea.
3Pour the peppers and all the water into a blender and purée for about 2 minutes.
4Place a sieve over a bowl and strain the chili mixture.
Stir with a wooden spoon until all the liquid has drained (some prices of the pepper skins and seeds will remain). Do not skip this step!
5Pour the puree into a sauce pan and add the remaining ingredients.
Whisk over medium heat until smooth.
Lower heat and continue to simmer for about another 10 minutes.
Sauce is ready to use in your favorite enchilada recipe.