• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Enchilada Sauce #2

  • Recipe Submitted by on

Category: Sauces, Mexican

 Ingredients List

  • 12 Dried red peppers (See Note)
  • ts Salt
  • 2 c Water
  • tb Oil
  • tb Flour


Note: Use Pasilla or New Mexico peppers, not those small Thai, Japanese or
Indian ones. Take the dried peppers and rinse them of dirt. Roast them in a
dry wok, or other pan, turning frequently, over low-med heat till they
smell roasted. Don't burn the skin too much. Break off the stems and dump
out the seeds. Put in a covered pan with 2c water. Bring to boil then cook
over low heat, covered, for about 10 minutes. Then pour peppers and its
water into blender and liquify. Add salt to taste.

Heat 2 T oil in a frying pan, add 1T flour and cook stirring frequently,
till flour starts to brown. Pour in pepper mixture and mix. Add water if
necessary to thin.

Note: This is a very minimal sauce, without cumin or oregano. I find when
you're making from scratch minimal is the way to go to bring out the

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?