Homemade Enchilada Sauce Recipe (Red Enchilada Sauce)

🧂 Ingredients

• 4 dried ancho peppers

  (stemmed and seeded)
• 4 dried guajillo peppers

  (stemmed and seeded)
• 4 dried chiles de arbol

  (stemmed and seeded)
• 1 teaspoon vegetable oil
• 1 small onion

  chopped
• 4 cloves garlic

  chopped
• 2 teaspoons coarse sea salt

  (or to taste)
• Water as needed

Instructions

• 1 Dry toast the dried chili peppers (stemmed and seeds removed) in a heated pan
  over medium heat. Toast them a couple minutes per side, until they start to puff
  up slightly.
• 2 Cool, then set them into a heavy bowl with enough hot water to cover them.
• 3 Let them soak for 20 minutes, or until they become very soft. Remove them and
  place them in a blender or food processor.
• 4 Reserve 1 cup of the dark soaking water.
• 5 In the same heated pan, heat the vegetable oil. Cook the onion for 5 minutes, or
  until it becomes translucent.
• 6 Add the garlic and cook another minute, until fragrant.
• 7 Add them to the food processor along with the sea salt.
• 8 Pour in 1 cup of the reserved soaking liquid (or use fresh water or stock) and
  process to form a sauce. It will be very thick at this point.
• 9 Add in more water or stock, a half cup at a time, until you achieve your desired
  consistency.
• 10 Strain, if desired. Adjust for salt and serve as needed.

Nutrition Info