Enchilada Sauce Salsa Negra - Spicy and Flavorful Mexican Sauce

This Enchilada Sauce Salsa Negra recipe will give you a spicy and flavorful Mexican sauce that is perfect for enchiladas or as a dip. Made with a combination of dried chilies, garlic, onions, and spices, this sauce has a rich and deep flavor with a kick of heat. It takes just a few minutes to prepare and can be stored in the refrigerator for up to a week. Whether you're making enchiladas or simply want to add some heat to your dishes, this homemade Enchilada Sauce Salsa Negra is a must-try!

Ingredients

• 3 dried Pasilla chilies
• 2 dried Ancho chilies
• 2 dried Chipotle chilies
• 3 cloves garlic
• 1/2 white onion
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 2 cups water

Directions

1. Heat a dry skillet over medium-high heat. Toast the dried chilies in the skillet, turning occasionally, until fragrant, about 2 minutes.
2. Remove the stems and seeds from the chilies. Tear the chilies into small pieces and place them in a bowl.
3. Pour boiling water over the chilies and let them soak for 15 minutes, until softened.
4. In a blender, combine the soaked chilies, garlic, onion, cumin, oregano, black pepper, salt, and water. Blend until smooth.
5. Heat the vegetable oil in a saucepan over medium heat.
6. Pour the blended sauce into the saucepan and simmer for 5 minutes, stirring occasionally.
7. Remove from heat and let the sauce cool before using.
8. Store the sauce in an airtight container in the refrigerator for up to a week.

Interesting Facts