Our Veggie Kitchen

Last time we visited my parents, my sister-in-law made enchiladas with her mom's enchilada sauce. My boy has been bugging me to make it ever since, so I finally broke down and called Martha for the recipe. Its a simple sauce made with rehydrated chili peppers, some tomatoes, onion and garlic. The sauce is bright red, fairly mild, and has a refreshing & not at all smoky, flavor.

I've also posted a black bean mole sauce and my favorite-in-the-world Tex-Mex Enchilada Sauce and this one makes a nice addition to the group. It is especially good with the delicious citrus enchiladas posted above.



California Chili Enchilada Sauce

3 oz dried California red peppers (1 large bag)
4 dried arbol peppers
2 tomatoes, whole
1 cup water (or water reserved from peppers)
1 tbs vegetable oil
1 onion, chopped
2 cloves garlic, chopped
2 whole cloves
1/2 tsp salt

Add the dried peppers and tomatoes to a pot of boiling water and simmer until the peppers have hydrated and turned bright red, about 20 minutes. Drain peppers onto a plate or strainer. For each pepper, cut the top off, and make a slit down one side. Rinse under cool water to wash out the seeds. Add the peppers and tomatoes to a blender along with a cup of water. If you want a warmer sauce, use the water you used to boil the peppers.

While the peppers are boiling, saute the onion and cloves in oil. When the onions begin to brown, add the garlic and cook until aromatic. Add them to the blender with the peppers. Blend the entire contents until smooth and add the salt to taste. Push the sauce through a strainer for a better consistency. Makes about 3+ cups, plenty for a casserole of enchiladas.

5 Servings: 99 cal (4g fat, 16g carbs, 2g protein)