Comments on: Authentic Enchilada Sauce

By: Kevin

Kevin — Mon, 03 Oct 2022 23:24:25 +0000

In reply to ThaddaeusV. Thaddaeus, you're only toasting the chiles for 30 seconds a side? When they go back into the pan you are covering with water. How long did you dry toast the chiles?

By: ThaddaeusV

ThaddaeusV — Sat, 24 Sep 2022 18:58:40 +0000

Make sure you have windows open and/or an exhaust fan going when you toast the peppers. I can’t breathe in my kitchen right now.

By: Sel Runn

Sel Runn — Tue, 28 Dec 2021 22:23:13 +0000

In reply to Alison. yes, canned or frozen works magnificently, i always keep some in my freezer and have used it with no problem.

By: Sel Runn

Sel Runn — Tue, 28 Dec 2021 22:21:25 +0000

In reply to Kevin Is Cooking. agreed, but it will only work if you have a powerful blender. Even the skins of the dried peppers make the sauce noteworthy, give it a try if you have the machine that will work it for you, highly unlikely you will ever go back to straining that valuable pulp

By: Kevin Is Cooking

Kevin Is Cooking — Tue, 28 Dec 2021 20:11:21 +0000

In reply to Sel Runn. Fantastic idea to include the seeds, Sel. No food wasted is a great thing!

By: Sel Runn

Sel Runn — Wed, 15 Dec 2021 04:15:01 +0000

Great recipe Kevin, i do enjoy reading your blog. I have been making this sauce for many years. That said, i simply put everything, seeds included in my vita mix and the sauce comes out smooth as silk. Seeds do make the flavor as well, it is wasteful to throw them out. I also use the small dry peppers for heat.. A whole handful of these gives the heat and flavor.

By: Kevin

Kevin — Fri, 27 Aug 2021 16:31:59 +0000

In reply to Alison. I've read about 40 minutes Alison.

By: Alison

Alison — Wed, 25 Aug 2021 21:56:49 +0000

Can this sauce be canned? Has anyone tried doing that? Just wondering how long it would need to process.

By: Kevin

Kevin — Sun, 11 Jul 2021 18:57:38 +0000

In reply to Chelsi. Dried chiles often times can be unpredictable. I try to choose ones that are not cracked and still have the stem on them. They could be past their prime. They will lack flavor and can be bitter. You can also change the ratio of the chiles as well? I hope this helps.

By: Chelsi

Chelsi — Mon, 24 May 2021 16:52:23 +0000

Hello! I made this exactly as the recipe says and came out with a dark brown, burnt tasting mixture. The onions and tomatoes weren’t very charred as I was trying to avoid this bitterness, but ended up with it anyway. Do you know what could have happened? Thanks!