Ingredients for Irma S Red Enchilada Sauce Salsa De Chile Rojo
- 5 Dried Pasilla Peppers
- 5 Dried Ancho Chiles
- 3 cups Boiling Water
- 1 (8 ounce) can Tomato Sauce
- 3 Garlic Cloves
- 2 tablespoons vegetable Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Mexican Oregano
- 1/2 teaspoon Whole Cumin Seed
- 1 cup reserved chile soaking liquid
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How to Make Irma S Red Enchilada Sauce Salsa De Chile Rojo
- Combine dried chiles in a large bowl and cover with very hot water. Let steep for at least 30 minutes, or until softened.
- Drain the chiles, reserving the soaking liquid. Roughly chop the chiles.
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
- Add the chopped onions and garlic and sauté until softened, about 5 minutes.
- Add the chopped chiles and cook for another 5 minutes, stirring occasionally.
- Stir in the cumin, oregano, and salt.
- Gradually add the reserved chile soaking liquid, stirring constantly. Adjust the amount of liquid to achieve your desired consistency.
- Bring the mixture to a simmer, then reduce heat and cook for 20-30 minutes, stirring occasionally, until the sauce has thickened.
- Using an immersion blender or regular blender (in batches, carefully), puree the sauce until smooth. Be cautious when blending hot liquids.
- Taste and adjust seasonings as needed. You can add more salt, cumin, or oregano to your liking.
- Serve immediately or store in airtight containers in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
18g
Fat
8g
Carbs
7g
