CHILE ROJO PARA ENCHILADAS/ HOW TO MAKE SALSA DE ENCHILADAS ROJAS/ COMO HACER SALSA PARA ENCHILADAS

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: canned chiles

Fresh chiles can provide a milder flavor, while canned chiles save time.

tomatoes

🥗Healthier: tomato puree

💰Cheaper: canned tomatoes

Tomato puree offers a concentrated flavor, while canned tomatoes are budget-friendly.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder can be used for convenience.

onion

🥗Healthier: green onions

💰Cheaper: none

Green onions can add a fresh flavor.

Remove seeds from the chiles.

Heat water to hydrate the chiles.

Place both types of chiles in a container and cover with hot water, letting them hydrate for about 5 minutes.

After 5 minutes, add the hydrated chiles to a blender along with the piece of onion, 2 cloves of garlic, and salt to taste.

Blend the mixture for about 1.5 minutes until smooth.

Strain the blended mixture into a skillet or container to remove any solids.

Use the water from hydrating the chiles to rinse out the blender and add it to the strained mixture for consistency.

Store the salsa in the refrigerator for up to three weeks.

Cooking Techniques

Equipment Needed

Spice Level: