IRMA'S RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)
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.
Provided by Pierre Dance
Categories Sauces
Time 1h35m
Yield 4 1/2 cups
Number Of Ingredients 9
Steps:
- 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.
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shaan Hamdard
[email protected]I'm not sure what went wrong, but my sauce turned out really bitter. I followed the recipe exactly, so I'm not sure what happened. I wouldn't make this again.
Shahzoor Sindhii
[email protected]Kim Tait
[email protected]I thought this sauce was just okay. It was a little too spicy for my taste, and it didn't have a lot of flavor. I wouldn't make it again.
Amanze Mmesoma
[email protected]Sanyu Nankya
[email protected]I've made this sauce several times now and it's always a hit. It's so flavorful and versatile, I can use it in so many different dishes. I highly recommend it.
Princess Fofo
[email protected]I'm a beginner cook and this recipe was so easy to follow. The sauce turned out great and my family loved it. I'll definitely be making this again.
Hamayoun Khan
[email protected]I followed the recipe exactly and the sauce turned out perfectly. It was so delicious that I ate it straight out of the bowl! I can't wait to use it in my next enchilada recipe.
Mina Lama
[email protected]This sauce is perfect for enchiladas, but it's also great on tacos, burritos, and even eggs. It's so versatile and easy to make, I'm sure I'll be using it all the time.
Elizabeth Buthelezi
[email protected]I'm not usually a fan of red enchilada sauce, but this one is different. It's so rich and flavorful, and it doesn't have that bitter aftertaste that some sauces do. I'll definitely be making this again.
Big Plenty
[email protected]Lizzie Dix
[email protected]I'm a huge fan of Mexican food, and this sauce is one of the best I've ever had. It's so smooth and creamy, and the flavor is out of this world. I will definitely be making this again and again.
MD Sahin Badsha
[email protected]This red enchilada sauce is a game-changer! It's so flavorful and has just the right amount of heat. I'll never use store-bought sauce again.