Enchilada Sauce "Salsa Negra"

Enchilada Sauce "Salsa Negra"

by Kyle Sims 1 year ago
5 (5)
10 minutes
16.3 kcal
3 g carbs
Description

Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!

Ingredients
  • 3 dried negro (pasilla) chile peppers, stemmed and seeded
  • ¾ pound fresh tomatillos, husks removed
  • ¼ white onion
  • 1 clove garlic, peeled
  • water to cover
  • ¾ pound Roma tomatoes, halved lengthwise
  • ½ teaspoon chicken bouillon granules, or to taste
Directions
  1. 1. Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
  2. 2. Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
  3. 3. Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.
Nutrition Facts
serving: 4 cups
calories: 16.3 kcal
carbohydrates: 3 g
protein: 0.6 g
sodium: 15.1 mg
fiber: 1 g
sugar: 1.5 g