Salsa negra (Enchilada sauce)

    (2)
    40 min

    Authentic, mild, homemade enchilada sauce to be used with your favourite filling (cheese, pulled beef, barbecued chicken, etc...). Also good with tortilla chips!


    1 person made this

    Ingredients
    Serves: 16 

    • 3 dried pasilla chilli peppers, stemmed and seeded
    • 350g fresh tomatillos, husks removed
    • 1/4 onion
    • 1 clove garlic, peeled
    • water to cover
    • 350g plum tomatoes, halved lengthwise
    • 1/2 teaspoon chicken stock granules, or to taste

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:10min cooling  ›  Ready in:40min 

    1. Place chilli peppers in the bottom of a small saucepan. Add tomatillos, onion and garlic. Pour in enough water to almost cover tomatillos. Arrange halved tomatoes over tomatillos.
    2. Cover saucepan and bring water to the boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
    3. Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken stock granules to taste.

    Notes:

    Pasilla chilli peppers are long and slightly wrinkled. Do not confuse them with ancho chillies. If you cannot find them, you can substitute guajillo chillies, but the sauce will not be as dark.

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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (1)

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    I make my own enchilada sauces and have never used tomatillo in the red chili sauces so I wasn't sure about this one. What s surprise. This is soo good. I did a couple of things different. Rather than steam the chilies I simmered them in a just enough water just to cover them (do not throw out the liquid from the chilies) then added the remaining ingredients except chicken base. You do not need it. The flavour is wonderful without it. I did an extra 2 garlic cloves and some fresh oregano. After I removed from the heat I added 2/3 of 15 ounce can of tomato sauce let cool and then blended it in the blender. Also You do not need to remove the seeds from the chilies. I am going to be making this ALL the time and it is an excellent salsa roja with chips. Thank you for sharing!  -  19 Oct 2017  (Review from Allrecipes US | Canada)