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

Recipe by Pierre Dance
READY IN: 1hr 35mins
YIELD: 4 1/2 cups




  • Preheat oven to 375°F.
  • Place chiles on a wire cooling rack on a baking sheet.
  • Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
  • Let them cool to touch.
  • Cut tops off, split in two with a sharp knife.
  • Remove seeds and veins, the soft part that holds the seeds.
  • Cover with boiling water, let steep an hour.
  • 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.
  • Combine all ingredients including the water in a sauce pan.
  • Bring to a simmer, simmer for 15 minutes.
  • Stirring occasionly.