Enchilada Sauce Salsa Negra Recipe

Cooking Directions

• STEP 1.Heat a dry skillet over medium heat. Add the dried chilies and toast them for a few minutes until fragrant.
• STEP 2.Remove the chilies from the skillet and let them cool. Remove the stems and seeds from the chilies.
• STEP 3.In the same skillet, heat oil over medium heat. Add the onions and garlic. Cook until softened and slightly browned.
• STEP 4.Transfer the toasted chilies, onions, garlic, and spices to a blender. Blend until smooth, adding water as needed to achieve the desired consistency.
• STEP 5.Heat the sauce in a saucepan over low heat for a few minutes to allow the flavors to meld together.
• STEP 6.Use the enchilada sauce salsa negra to make enchiladas, tacos, or as a dip or condiment.

Cooking Tips

• You can use a combination of dried chilies, such as ancho, guajillo, and pasilla, for a more complex flavor.
• Toasting the chilies before blending them enhances their flavor.
• Adjust the amount of spices and seasonings to suit your taste preferences.

Storage and Serving

• Store the enchilada sauce salsa negra in an airtight container in the refrigerator for up to 1 week.
• Reheat the sauce in a saucepan over low heat before using.
• Serve the salsa negra as a sauce for enchiladas, tacos, or as a dip or condiment.