Salsa Roja for Enchiladas or Wet Burritos recipe
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Ingredients
- 6 large tomatoes 3 serrano chile peppers, stemmed, or to taste 3 cloves garlic, peeled 3 dried California chile peppers, stemmed and seeded ⅓ cup water ¼ onion 3 tablespoons chicken bouillon ½ teaspoon ground cumin ¼ teaspoon ground cloves 2 pinches ground black pepper ¼ cup all-purpose flour 1 pinch salt to taste
Nutrition Info
- 20.3 caloriescarbohydrate: 4 gcholesterol: 0.1 mgfat: 0.3 gfiber: 0.8 gprotein: 0.9 gsaturatedFat: 0.1 gservingSize: -sodium: 179.8 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Salsa Roja for Enchiladas or Wet Burritos
Directions
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Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil, simmer until tomatoes are fairly soft but not mushy, about 10 minutes. Drain.
Transfer tomato mixture to a blender. Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper. Puree until smooth, about 2 minutes. Add flour and blend until combined, about 10 seconds.
Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.