Enchilada Salsa Verde
From blombo 16 years ago
- 30 minutes to make
- Serves 5
I recently read in a magazine that the key to Enchiladas was the sauce. I guarantee if you try this easy recipe you won't ever open a can again.
Ingredients
- 8lrg Ancho chiles stemmed and seeded shopping list
- 1sm dried red chile stemmed and mostly seeded shopping list
- 1qt schicken stock shopping list
- 3 plum tomatoes, chopped shopping list
- 3 garlic cloves, chopped shopping list
- 1sm onion, chopped shopping list
- 1TBS light brown sugar shopping list
- 1TBS vegetabel oil shopping list
- 2tsp ground cummin shopping list
- 2 tsp salt shopping list
- 1tsp black pepper shopping list
- 1TBS cider vinegar shopping list
How to make it
- In a sauce pan, combine all of the ingredients except for the cider vinegar and bring to a boil; boil 2mins. Cover, remove the heat and let stand for 10 min. Working in batches, poruee the sauce in a blender. Transfer to a bowl and stir in the vinegar. The sauce can be refrigerated for up to 1 week.
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