We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Enchilada Sauce "Salsa Negra"
0 Likes
Prep Time:
20 minutes
20 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
40 minutes
40 minutes
Puree dried pasilla chile peppers, tomatoes, and tomatillos for a delicious homemade salsa negra, perfect for authentic enchilada sauce.
Ingredients:
- 3 dried negro (pasilla) chile peppers, stemmed and seeded
- 0.75 pound fresh tomatillos, husks removed
- 0.25 white onion
- 1 clove garlic, peeled
- water to cover
- 0.75 pound Roma tomatoes, halved lengthwise
- 0.5 teaspoon chicken bouillon granules, or to taste
Instructions:
- Place the chile peppers in the bottom of a small saucepan, then add the tomatillos, onion, and garlic. Pour enough water into the pan to almost cover the tomatillos, and layer the tomatoes over them.
- Cover the saucepan and bring the water to a boil. Simmer until tomatoes soften, roughly 5 minutes. Then, remove the saucepan from heat and let it cool for approximately 10 minutes.
- Drain most of the water and blend the mixture until smooth. Add chicken bouillon to taste.