Homemade enchilada sauce
This is a great 'make ahead item', and it freezes well.
- 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)
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.
We aren't looking to boil the peppers, rather, we want to steep them like tea.
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!
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.