Enchilada Sauce \"Salsa Negra\" recipe
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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
Nutrition Info
- 16.3 caloriescarbohydrate: 3 gcholesterol: : -fat: 0.5 gfiber: 1 gprotein: 0.6 gsaturatedFat: : -servingSize: -sodium: 15.1 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Enchilada Sauce \"Salsa Negra\"
Directions
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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.
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.
Pour off most of the water and transfer mixture to a blender, puree until smooth. Season with chicken bouillon to taste.