Ingredients for Enchilada Sauce Estilo Guanajuato Salsa Rojo Red Sauce Guan
- Dried Ancho Chiles
- 28 ounces canned crushed tomatoes
- Onion
- Garlic Cloves
- Fresh Cilantro
- 2 tablespoons sugar
- Limes, Juice Of
- Broth
- Dried Pequin Pepper
- Olive Oil
- 2 stalks celery, finely chopped
- 1 green bell pepper, finely chopped
- Black Pepper
- Salt
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How to Make Enchilada Sauce Estilo Guanajuato Salsa Rojo Red Sauce Guan
- Remove stems from 6 ancho chilis and tear open to expose seeds. Discard seeds.
- Sear the chilis: Heat a large skillet over high heat. Place each chili skin-side down on the hot surface. Press with a metal spatula while counting to three (or longer, until slightly charred). Repeat until all chilis are seared.
- Soak the chilis: Place seared chilis in a bowl with 1 cup of very hot water. Weigh them down (using a potato masher works well) to keep them submerged. Soak for 15-20 minutes.
- Drain and discard the soaking water.
- While chilis soak, prepare the other ingredients: Chop 1 medium onion (reserve ½ for sautéing later), mince 4 cloves garlic, and finely chop ½ cup cilantro.
- Blend the sauce: In a blender, combine the drained chilis, 2-3 dried chili pequins (adjust to taste), 28 ounces canned crushed tomatoes, the minced garlic, ½ cup chopped onion, chopped cilantro, 2 tablespoons sugar, 2 tablespoons lime juice, and 1 cup chicken broth (or vegetable broth for a vegetarian option). Blend until completely smooth.
- Sauté aromatics: Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat. Add the reserved ½ onion, 2 stalks celery (finely chopped), and 1 green bell pepper (finely chopped). Sauté until softened, about 5-7 minutes.
- Combine and simmer: Pour the blended chili mixture into the skillet with the sautéed vegetables. Bring to a boil over high heat, whisking constantly (it will splatter!).
- Reduce heat to low and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency, whisking occasionally.
- Use immediately or transfer to a glass jar with a tight-fitting lid, cool completely, and store in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
139g
Fat
21g
Carbs
25g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Condiments Etc Vegetables American Mexican Southwestern United States Holiday Event Dietary New Years Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Savory Sauces Healthy 2 Low In Something Onions Peppers Tomatoes
