Enchilada Sauce “Salsa Negra”

  • Recipe By
  • Published Feb 1st
  • Ready In40m
  • Servings4
  • Calories16
Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!

Enchilada Sauce “Salsa Negra” Ingredients

The following are the ingredients needed to make delicious Enchilada Sauce “Salsa Negra” for 4 servings:

  • 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

Enchilada Sauce “Salsa Negra” Cooking Instructions

  • Prep20m
  • Cook10m
  • Ready In40m

To cook Enchilada Sauce “Salsa Negra”, you need about 20 minutes of preparation time. The time needed to cook this Enchilada Sauce “Salsa Negra” is about 10 minutes , and you can serve your Enchilada Sauce “Salsa Negra” within 40 minutes . The following are the steps to cook Enchilada Sauce “Salsa Negra” easily:

  1. 1 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.
  2. 2 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.
  3. 3 Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

Nutrition Facts

Per Serving: 16 calories; 3 g of carbohydrate; 0 mg of cholesterol; 0.5 g of fat; 1 g of fiber; 0.6 g of protein; 0 g of saturatedFat; 15 mg of sodium; 1 g of sugar;

No review yet, please check back later