Authentic Red Enchilada Sauce with Dried Chiles

dried red chilies

🥗Healthier: fresh red bell peppers

💰Cheaper: canned tomato sauce

Fresh peppers can provide a milder flavor, while canned sauce is often more affordable.

tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes retain nutrients and are often cheaper than fresh.

Remove stems from dried chilis and shake the seeds out. Place in a colander and rinse with cool water.

Add rinsed chiles to a small pot and fill with water. Bring to a boil and simmer for 10 minutes. Turn off the heat and place lid on and let sit for 5 minutes or until chiles are soft.

Place softened chilis in a blender with garlic clove, salt, bouillon if using, and start with 1 cup of water. Blend until a smooth sauce forms. Taste to see if additional salt is needed. If sauce is too thick add more water. I did ½ cup more.

Pour blended sauce into a fine mesh strainer over a bowl. Use a spatula or spoon to press sauce down and remove any leftover seeds or skin.

Use enchilada sauce immediately for enchiladas or store sauce in a airtight container in the fridge up to a week, or freeze for a couple months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary