An authentic Mexican enchilada sauce using dried chilis in a blender. It's not complicated but has a much richer, intense flavor than canned sauce.
Author: Lucy Brewer
7-9dried chilisI used Pasilla because that's what Publix had--can also use Guajillo or California chilis
4roma tomatoescut into quarters
1/4cupfresh lime juice
1/2teaspoonfreshly ground black pepper
Stem and deseed the chiles. Rinse the chiles then place in a pot with tomatoes and cover with water. Bring to a boil and cook for 5 minutes.
Turn off heat and allow to rest for 20 minutes. Place chiles, tomatoes, and the rest of ingredients into a blender. Blend until smooth. If necessary, strain through a fine mesh strainer. (I did not need to do this.)
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.