4 Reviews

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!!

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CindyCRNA January 20, 2010

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!

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LouLouIzSpoiled October 07, 2008

Wow Pierre, Irma really knew how to make a sauce. I had all these dried peppers leftover from when I made tomales and now I know what to do with them. This is an excellent sauce.

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Chef Stevo February 22, 2008
Irma's Red Enchilada Sauce (Salsa De Chile Rojo)