Homemade enchilada sauce is easy and oh so worth it. New Mexico Chiles blitz together with Mexican Oregano and Mojave Garlic Pepper to make a versatile red sauce that’s wonderful for Enchiladas and so much more. It’s a great start to a tortilla soup or for making a pot of rice. Power up the blender and get to blitzing – tuck a jar of this sauce in the fridge and mealtime will be a snap!
Time: 15 min
Makes 3 cupsRating
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Loading...| 4 cups water | |
| 8 New Mexican Chiles | |
| 2 Tbl Garlic Extra Virgin Olive Oil | |
| 1 small onion, chopped | |
| 1 garlic clove, minced | |
| 1 Tbl New Mexican Chile Powder | |
| 1 Tbl Mojave Garlic Pepper | |
| 1 heaping tsp Mexican Oregano Leaf | |
| 1 tsp Honey |
| 1. | Bring 4 cups water to a boil. Remove from heat, and add the dried New Mexico Chiles. Steep the chiles for 20 minutes. |
| 2. | Heat a skillet over medium heat and add in the Garlic Extra Virgin Olive Oil. Saute the onion and garlic until softened. Add in the New Mexico Chile Powder, Mojave Garlic Pepper and Mexican Oregano. Saute for one minute. |
| 3. | Move the onion mixture, steeped New Mexico Chiles, 3/4 cup of the steeping water and honey to a blender. Blend until the sauce is smooth and thick. Add in Tablespoonfuls of steeping water if the mixture is too thick. Taste and adjust with salt if needed. |
| 4. | Cool and store in an airtight container in the fridge for up to one month. |
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