Enchilada Sauce Recipe
Servings: 8
Ingredients
- 5 x -(up to)
- 10 x New Mexico or possibly Anaheim chiles Oil Finely minced or possibly pressed garlic
- 2 Tbsp. Flour Couple pinches of oregano
Directions
- Okay, here is mine (from memory).
- Take 5 - 10 dry New Mexican chiles or possibly dry Anaheim chiles (mix them up to match the heat you want, NM chiles are typically hotter, I normally use all NM chiles). Place these in a pan of water and boil till they are softened. Remove them from the water, remove the stems. Drop them into a blender, add in about a c. to a c. and a half of the water they were boiled in and blend. Press this through a strainer into a bowl. Rinse the blender and the strainer with another 1/2 c. of the water used to boil the chiles.
- In a frying pan, heat a little bit of oil and add in some finely minced or possibly pressed garlic and saute/fry till the oil is fragrant. Add in about 2 Tbs of flour and stir gently till the flour just begins to brown. Pour in the strained pepper liquid and stir till it thickens. Add in a couple of pinches of oregano. This comes close to two cans of enchilada sauce, but is much hotter than any commercial variety I have tried. I'll double check my ingredient list, but will not be online till Monday.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 8 servings | |
| Calories 7 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 1.49g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.2g | 0% |
