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Salsa Roja for Enchiladas or Wet Burritos


"This is my personal enchilada sauce that my kids love. I came up with this recipe by mixing my grandmother's and mother-in-law's recipes together... it is muy rico and worth the work."
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30 m servings 20 cals
Original recipe yields 20 servings (5 cups)

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  1. Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil; simmer until tomatoes are fairly soft but not mushy, about 10 minutes. Drain.
  2. Transfer tomato mixture to a blender. Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper. Puree until smooth, about 2 minutes. Add flour and blend until combined, about 10 seconds.
  3. Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.

Nutrition Facts

Per Serving: 20 calories; 0.3 g fat; 4 g carbohydrates; 0.9 g protein; < 1 mg cholesterol; 180 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is very good and definitely authentic, but boy does it have a kick! It might have been my chilies, they have been really hot this year. It was too hot for the light weights in the famil...