Packed with bold, spicy flavor, this Red Chile Sauce AKA Enchilada Sauce-Quick Version will have you ditching the canned version for good. Ready in 15 minutes or less.
Red chile sauce, aka enchilada sauce, salsa roja, salsa roja para enchiladas or mole rojo is actually chile based. hence the name, red chili sauce. A lot of the grocery store pre-packaged versions end up being more tomato based.
It’s really very easy to make your own by simply reconstituting dried chiles and blending with spices, stock, a seeded tomato and flour for thickening, that’s the longer version because you have to reconstitute the chiles.
This recipe is a super quick version, one you can make when you need to get dinner on the table in a hurry. It comes together in fifteen minutes or less because dried chile powder is used in place of the reconstituted chiles. Most of the ingredients are probably already in your pantry.
In addition to dried chile powder, I also used a can of chipotle peppers in adobo sauce.
After chopping the chipotle peppers add them along with the seasoning, spices, and stock to the blender and blend until smooth. It’s then added to a saucepan with a rue and simmered for 10 minutes.
Now it’s ready to be used on enchiladas, burritos or any recipe you choose.
Tip: This sauce freezes well, so make a batch or two and freeze in 1/2 or 1 cup portions in freezer bags or in an ice cube trays to use in smaller amounts.