Peppered Earth Enchilada Sauce
A fresh, organic sauce that you can call your own
Ingredients
1 small package of Peppered Earth dried chiles, such as New Mexican Sandia Chiles
1 clove garlic
1/2 small onion, coarsely chopped
2 Roma tomatoes, roasted and peeled
Pinch of salt
1 cup chicken broth
Instructions
Remove stems and seed from dried chiles. Cover chiles with hot water and rehydrate for 20 minutes.
Put chiles in a blender or food processor with garlic, onion, roasted tomato, salt and one cup of the soaking liquid. Blend until smooth. If too thick add a little more water. Strain sauce through a food mill or mesh strainer.
Heat oil in a sauté pan. Add strained sauce and sauté for 10 minutes to blend flavors. Add broth and simmer for 10 minutes. Add salt to taste.
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Tips & Serving Suggestions
Chile Varieties: New Mexican Sandia chiles give this sauce a rich, medium-heat profile, but Ancho or Guajillo chiles work wonderfully for a milder, earthier flavor.
Pro Tip: Sautéing the blended sauce in hot oil before adding the broth deepens the chili flavors and creates a smooth, velvety texture.
How to Use: Perfect for classic beef or cheese enchiladas, wet burritos, chilaquiles, or as a flavorful poaching liquid for chicken!
Storage & Freezing Tip: Store leftover enchilada sauce in a glass jar in the refrigerator for up to 5 days, or freeze it in an airtight container or freezer bag for up to 3 months for easy weeknight meals.
