A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week.
This is a perfect enchilada sauce or could be used to make tamales. A couple of notes. I used all the same ingredients but a little different method. First add the oil to the pan and saute the onion and garlic for a few minutes then add the cumin & cook it with the onion for a minute. Then add the tomatoes & vinegar, stir that all together and loosen any bits on the bottom and the pan. Then add the stemmed and seeded peppers, broth, brown sugar and salt and pepper. I did have to boil for more than 2 minutes to fully hydrate the peppers. The more pepper seeds you leave in the hotter the sauce. If the dried peppers are fully hydrated you can use a hand held immersion blender right in the pot.
Read More This is a perfect enchilada sauce or could be used to make tamales. A couple of notes. I used all the same ingredients but a little different method. First add the oil to the pan and saute the onion and garlic for a few minutes then add the cumin & cook it with the onion for a minute. Then add the tomatoes & vinegar, stir that all together and loosen any bits on the bottom and the pan. Then add the stemmed and seeded peppers, broth, brown sugar and salt and pepper. I did have to boil for more than 2 minutes to fully hydrate the peppers. The more pepper seeds you leave in the hotter the sauce. If the dried peppers are fully hydrated you can use a hand held immersion blender right in the pot.
