RED ENCHILADA SAUCE FROM SCRATCH | Richard in the kitchen

Rinse and dry the chiles.

Remove the stems from the peppers and slice lengthwise, open and remove and discard all of the seeds and the membranes.

Heat a heavy non-stick skillet over medium-high heat. Lay the dried peppers on the skillet and toast them for a minute or two on each side until fragrant. Remove and place in a bowl or pan.

Boil the water or chicken stock and pour it over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.

Toast the onion, garlic, and tomatoes in the skillet until lightly browned.

Place the peppers and their liquid along with the onion, tomato, garlic, and all remaining ingredients (except for the chocolate) in a blender or food processor and blend until completely smooth.

Determine whether the sauce needs to be strained to remove stems and seeds.

Heat a tablespoon or so of oil in a pot, then add the red sauce. Simmer uncovered for about 30 minutes, adding more water if a thinner consistency is desired.

Add a small piece of semi-sweet chocolate at the end and stir until melted.

If the sauce is very bitter, add a touch of brown sugar.

Equipment Needed

Dietary