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    You are in: Home / Recipes / Irma's Red Enchilada Sauce (Salsa De Chile Rojo) Recipe
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    Irma's Red Enchilada Sauce (Salsa De Chile Rojo)

    Irma's Red Enchilada Sauce  (Salsa De Chile Rojo). Photo by Chef Stevo

    1/1 Photo of Irma's Red Enchilada Sauce (Salsa De Chile Rojo)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Pierre Dance's Note:

    I got this one from my friend, Rick Ramirez's Mom, Irma when I lived in Yuma in the early 1960's. I usually make a double batch and freeze the excess, 2 cups at a time in Sandwich size ziplock freezer bags. Cooking time includes steeping time for the chiles.

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F.
    2. 2
      Place chiles on a wire cooling rack on a baking sheet.
    3. 3
      Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
    4. 4
      Let them cool to touch.
    5. 5
      Cut tops off, split in two with a sharp knife.
    6. 6
      Remove seeds and veins, the soft part that holds the seeds.
    7. 7
      Cover with boiling water, let steep an hour.
    8. 8
      Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
    9. 9
      Combine all ingredients including the water in a sauce pan.
    10. 10
      Bring to a simmer, simmer for 15 minutes.
    11. 11
      Stirring occasionly.

    Ratings & Reviews:

    • on January 20, 2010

      I did not rate this as I am sure the fault lies with me. I mail ordered my peppers and my Anchos were beautiful and rubbery. My pasillas however were crisp and hard and crumbley and here in lies the problem. I roasted them 4 min but when I took them out, I felt the pasillas were overdone. I covered them in boiling water for an hour but when I went to scrape them, they fell apart so I got the bright idea to put them, skins and all in the blender. The resulting sauce was very bitter. I added more tomato sauce, stewed tomatoes, sugar, couldn't fix it. I had to dump the whole thing. Did I mention I had made a double batch!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2009


    • on October 07, 2008


      I was searching your recipes and came upon this one. It looked so good, that I went and got the peppers and gave it a go. With a perfect blend of peppers for this sauce, it was great on our enchiladas! This will be used often, as we love Mexican, and I can think of lots of things to use this on!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Irma's Red Enchilada Sauce (Salsa De Chile Rojo)

    Serving Size: 1 (1151 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 225.9
    Calories from Fat 137
    Total Fat 15.2 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 879.0 mg
    Total Carbohydrate 22.5 g
    Dietary Fiber 8.0 g
    Sugars 4.6 g
    Protein 4.8 g

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