Enchilada Sauce "Salsa Negra"

Dried pasilla chile peppers, tomatoes, and tomatillos are pureed into this homemade salsa negra that makes an authentic enchilada sauce.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 16 Calories

Ingredients

• water to cover
• 1 clove garlic, peeled
• 3 dried negro (pasilla) chile peppers, stemmed and seeded
• 0.25 white onion
• 0.75 pound fresh tomatillos, husks removed
• 0.75 pound Roma tomatoes, halved lengthwise
• 0.5 teaspoon chicken bouillon granules, or to taste

Recipe Instructions

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.