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Prep time
15 minutes
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Cook time
30 minutes
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Makes
about 3 cups
Author Notes
I love making my own enchilada sauce...because then I can make it as hot as I want! This one is only medium-spicy and is especially good with pork enchiladas, with tamales, or on top of a saucy burrito. —Erin Jeanne McDowell
Ingredients
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5-6
Anaheim chiles
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1
jalapeno, seeded and minced
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1 tablespoon
oil (15 g)
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1/2
onion, minced (220 g)
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3
cloves garlic, minced (15 g)
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salt and pepper, to taste
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1/4 cup
vegetable broth, or more as needed (57 g)
Directions
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Roast the chiles over an open flame until blistered and blackened slightly. Put the finished chiles into a plastic bag. Seal the bag and let the chiles steam for about 15 minutes.
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Once the chiles have cooled, remove the skins from the chiles, seed and dice them. Set aside.
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Heat the oil over medium heat. Add the onions and saute until tender, about 4-5 minutes. Add the garlic and continue to cook until fragrant, about 1 minute more.
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Season the mixture with salt and pepper. Add the peppers and broth and simmer until the whole mixture is very tender.
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Puree the sauce until smooth. Adjust the consistency with more broth if necessary.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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