Enchilada Sauce \"Salsa Negra\" recipe

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Ingredients

3 dried negro (pasilla) chile peppers, stemmed and seeded
¾ pound fresh tomatillos, husks removed
¼ white onion
1 clove garlic, peeled
water to cover
¾ pound Roma tomatoes, halved lengthwise
½ teaspoon chicken bouillon granules, or to taste

Nutrition Info

16.3 calories
carbohydrate: 3 g
cholesterol: : -
fat: 0.5 g
fiber: 1 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 15.1 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.

  2. Cover saucepan and bring water to a 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 bouillon to taste.

Recipe Yield

4 cups

Recipe Note

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

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