Prep 45 mins
Cook 30 mins
This sauce is a great alternative to the tomato based sauces. It is definitely worth learning how to make, plus it keeps well for leftovers.
- 3 pasilla chiles
- 3 ancho chilies or 3 anaheim chilies
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 4 tablespoons flour
- 4 tablespoons butter
- 3 cups chicken stock (not broth)
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon cumin powder
- salt, to taste
- Roast whole peppers in 350 degree oven until the scent permeates the room (about 15 minutes).
- De-seed, de-vein, and slice peppers and place them in a large pot with just enough water to boil.
- Boil peppers covered for 30 minutes (don't cheat you will regret it later).
- Remove peppers from boiling water and wait until they are cool enough to handle.
- Holding on to one end of the slice of pepper, gently rub the pulp side with a fork until only the skin remains (skins will make the sauce bitter).
- Return pepper pulp to water and remove from heat.
- Saute onion and garlic in butter.
- Add flour and chicken stock.
- Stir until mixture begins to thicken.
- Add spices and water/pulp mixture.
- Puree and serve.
- Note: Jalapeno peppers work nicely if you are wanting a warmer sauce.
Wonderful. I used dried chilis, as that is all I had on hand -- chipotles and another variety. Since it is difficult to remove the seeds of dried chilis, I just removed the seeds after boiling, at the time of removing the skins.
EXCELLENT! A fine Salsa. A pleasent change from Red Enchilada sauce. The only change I made was to double the crumbled Mexican Oregano to 1 teaspoon. I grind it and whole cummin seeds just before use. Freshly ground spices are so much better than the pre-ground. I usually make a double batch and put the leftovers up, 2 cups at a time, in ziplock sandwich size freezer bags. It freezes well and is wonderful to have on hand. Thanx for posting this great recipe. Pierre