Enchilada Sauce "Salsa Negra"

Name: Enchilada Sauce "Salsa Negra"
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Ingredients: 3 dried negro (pasilla) chile peppers, stemmed and seeded; ¾ pound fresh tomatillos, husks removed; ¼ white onion; 1 clove garlic, peeled; water to cover; ¾ pound Roma tomatoes, halved lengthwise; ½ teaspoon chicken bouillon granules, or to taste

5.0

(6)

www.allrecipes.com

Your recipes

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 4

Cost: $2.42 /serving

Author : Isabel

Ingredients

Remove All · Remove Spices · Remove Staples

3 dried negro (pasilla) chile peppers, stemmed and seeded¾ pound fresh tomatillos, husks removed¼ white onion1 clove garlic, peeledwater to cover¾ pound Roma tomatoes, halved lengthwise½ teaspoon chicken bouillon granules, or to taste

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.

Step 2

Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.

Step 3

Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.