Red Hot Enchilada Sauce Sallye Food

HOMEMADE RED ENCHILADA SAUCE RECIPE

Steps:

• Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
• Allow chiles to cool and then remove stems, seeds, and veins.
• Char the onion, tomatoes, and garlic in a hot pan.
• Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
• Bring to a boil and then reduce the heat to low.
• Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
• Blend the chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute.
• Add water little by little if necessary to blend. You may have to blend in two batches
• Strain the mixture.
• Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
• Reduce the heat and simmer for 30 minutes until the sauce has thickened.
• Add salt to taste.
• Allow the sauce to sit for at least 2 hours so that the flavors meld.
• Warm the sauce before serving.

EASY RED ENCHILADA SAUCE

Steps:

• Add the oil to a large saucepan and place over medium heat. Whisk in the flour and cook for 1 minute. Reduce heat to LOW, add the spices and cook, whisking occasionally, for 30 seconds. Whisk in the broth a little at a time and then add the tomato sauce and whisk until smooth and thickened.
• Bring to a simmer and then reduce heat to LOW and simmer for 5 minutes to intensify the flavor. Add salt and pepper, to taste.

RED HOT ENCHILADA SAUCE (SALLYE)

Steps:

• Heat oil in heavy saucepan over medium heat, add flour and stir until well blended into a roux (about 1 minute). Add all other ingredients and bring to a boil Turn heat to low and simmer for 15 to 20 minutes until sauce is thickened and smooth. Stir occasionally to keep from sticking. Taste and add additional seasoning if necessary to suit your taste.
• If you are not using immediately, may be stored in airtight container in fridge for up to a week.

RED ENCHILADA SAUCE

Steps:

• Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
• Slowly add chicken broth and tomato sauce and cook and stir until thickened.
• Use as red sauce over any beef, game, cheese or poultry enchiladas.
• A good mild sauce than can be easily"warmed" up by adding jalapenos, chipotles or other spices.

RED ENCHILADA SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
• Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.