Red Enchilada Sauce (Salsa De Chile Rojo)
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Family Tested & Approved
dried pasilla, ancho or mexican chilies
Cut ends off of dried chilies, de-seed (if desired)
Cut chilies into chucks and place in sauce pan with water just above the chilies. Slowly cook until chilies are very soft.
Place chilies in blender, blend until smooth. (sauce will be thick) Put blended chilies in pan with remaining water and add the broth.
Season to taste adding salt, and cayenne pepper to desired heat level. Simmer for about 1/2-1 hour.