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


Recipe Summary

10 mins
5 mins
10 mins
25 mins
1 quart


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


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.

  • 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

Reviews (1)

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
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