Enchilada Sauce 

Make this when you have fresh tomatoes available.

Roast whole unpeeled roma tomatoes on the stovetop or in the oven at least 4 hours. Salt only to taste.

In 15 qt brazier pan saute:
lots of very lightly salted onions until golden brown in just a bit of lard.

Saute in lots of pasilla, anaheim and ancho and poblano peppers.

Add more lard and saute:
ancho chili powder
chipotle or cayanne
ground coriander
ground cumin
garlic

Simmer just a few minutes to make the spices bloom.

Add:
roasted tomatoes
salt to taste
(you may need just a bit of sugar to taste, or maybe add some sweeter cherry tomatoes)
more lard to taste

Add hot peppers to taste.

Simmer a while until the flavors taste mature.

Blend with a stick blender.

Can or freeze.

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