Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
10 mins
total:
25 mins
Servings:
32
Yield:
1 quart
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.

    Advertisement
  • Cover saucepan and remove from heat; let stand for 10 minutes.

  • Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

Nutrition Facts

22 calories; protein 0.7g; carbohydrates 3.4g; fat 0.9g; sodium 156.6mg. Full Nutrition
Advertisement