1 hr 15 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.
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Units: US | Metric
- 1Roast whole peppers in 350 degree oven until the scent permeates the room (about 15 minutes).
- 2De-seed, de-vein, and slice peppers and place them in a large pot with just enough water to boil.
- 3Boil peppers covered for 30 minutes (don't cheat you will regret it later).
- 4Remove peppers from boiling water and wait until they are cool enough to handle.
- 5Holding 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).
- 6Return pepper pulp to water and remove from heat.
- 7Saute onion and garlic in butter.
- 8Add flour and chicken stock.
- 9Stir until mixture begins to thicken.
- 10Add spices and water/pulp mixture.
- 11Puree and serve.
- 12Note: Jalapeno peppers work nicely if you are wanting a warmer sauce.
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Nutritional Facts for Fresh Enchilada Sauce
Serving Size: 1 (79 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 86.6
- Calories from Fat 47
- Total Fat 5.2 g
- Saturated Fat 2.6 g
- Cholesterol 11.9 mg
- Sodium 116.9 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 1.5 g
- Sugars 1.2 g
- Protein 2.6 g