1/1 Photo of Irma's Red Enchilada Sauce (Salsa De Chile Rojo)
1 hr 35 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.
My Private Note
Units: US | Metric
- 5 dried pasilla peppers
- 5 dried ancho chiles or 5 dried New Mexico chiles
- 2 cups boiling water
- 2 cups tomato sauce (My Crock Pot Italian Tomato Sauce)
- 2 garlic cloves, minced
- 1/4 cup oil
- 3/4 teaspoon kosher salt
- 1 teaspoon crumbled Mexican oregano
- 1/2 teaspoon whole cumin seed, grind fresh with oregano
- 1Preheat oven to 375°F.
- 2Place chiles on a wire cooling rack on a baking sheet.
- 3Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
- 4Let them cool to touch.
- 5Cut tops off, split in two with a sharp knife.
- 6Remove seeds and veins, the soft part that holds the seeds.
- 7Cover with boiling water, let steep an hour.
- 8Remove 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.
- 9Combine all ingredients including the water in a sauce pan.
- 10Bring to a simmer, simmer for 15 minutes.
- 11Stirring occasionly.
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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