Salsa Roja for Enchiladas or Wet Burritos recipe

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Ingredients

6 large tomatoes
3 serrano chile peppers, stemmed, or to taste
3 cloves garlic, peeled
3 dried California chile peppers, stemmed and seeded
⅓ cup water
¼ onion
3 tablespoons chicken bouillon
½ teaspoon ground cumin
¼ teaspoon ground cloves
2 pinches ground black pepper
¼ cup all-purpose flour
1 pinch salt to taste

Nutrition Info

20.3 calories
carbohydrate: 4 g
cholesterol: 0.1 mg
fat: 0.3 g
fiber: 0.8 g
protein: 0.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 179.8 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil, simmer until tomatoes are fairly soft but not mushy, about 10 minutes. Drain.

  2. Transfer tomato mixture to a blender. Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper. Puree until smooth, about 2 minutes. Add flour and blend until combined, about 10 seconds.

  3. Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.

Recipe Yield

5 cups

Recipe Note

This is my personal enchilada sauce that my kids love. I came up with this recipe by mixing my grandmother's and mother-in-law's recipes together... it is muy rico and worth the work.

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