Enchilada Sauce
This is a great South Western hot red sauce. You won't get much front burn from it, but it will hit you a short time after you've eaten it.This sauce is super with any Mexican style dish like Fajitas, Enchiladas, Quesadillas, Chile Relleno, Enchilada Burgers, Etc.
- 4 Dried Ancho Peppers
- 4 Dried American Red Chilli Peppers
- 4 Cloves Garlic
- 8 Ounces Tomato Sauce
- 3 Tablespoons Butt Kickin' Blacken, Southwest Blend
1. Wash the peppers, then place in a pot, and cover with water. Boil for about 10 minutes, or until they're soft.
When they're soft, remove them fro the water to cool a little. Reserve the liquid for later.
When they're soft, remove them fro the water to cool a little. Reserve the liquid for later.
2. Remove the stems and seeds, and place the peppers in a blender with the garlic, tomato sauce, and 1/2 of the reserved liquid. Blend until smooth adding as much of the reserved liquid as necessary.
3. Place the blended mixture back into the pot, and simmer about 20 minutes. Strain into a jar, and refrigerate if you're not using it today.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Enchilada Sauce
2. These "Enchilada Burgers" end up really wpicy and full of flavor.
