Print Friendly Recipe
- Kate Ransdell
- 4 oz (112 grm). dried, mild red chiles (NO SUBSTITUTE!)
- 4 cups (950 ml) hot water
- 1 tsp (5 ml) crushed red pepper flakes
- 2 8 oz (224 grm). cans tomato sauce
- 3 cloves garlic, minced
- 1 tsp (5 ml) salt
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) Mexican oregano, crushed
- reheat oven to 350 degrees (175 C.).
- Place chiles on a cookie sheet and roast 3 to 5 minutes. WATCH CAREFULLY so the chiles don't burn -- you won't like the flavor.
- Remove chiles from oven and allow to cool.
- Remove and discard stems, seeds and membranes.
- Tear up chiles into small pieces and place in food processor or blender container.
- Process until ground to a coarse powder (don't breathe in when you take off the lid!)
- With the machine running, carefully pour in 1 to 2 cups (475 ml) hot water and process until mixture is thick.
- Pour in tomato sauce, tomato paste, garlic, cumin, salt and oregano.
- Process until well blended. Pour mixture into a large bowl and stir in enough of the remaining water to get desired consistency. It should be somewhat thick.
- Freeze in 1-1/2 cups (350 ml) containers. Makes enough sauce for about 3 recipes of Enchiladas.
- This tastes very similar to the enchilada sauce served in GOOD Mexican
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