Enchilada Sauce "Salsa Negra"

Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!

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

Ingredients

• water to cover
• 1 clove garlic, peeled
• ¼ white onion
• ½ teaspoon chicken bouillon granules, or to taste
• 3 dried negro (pasilla) chile peppers, stemmed and seeded
• ¾ pound fresh tomatillos, husks removed
• ¾ pound Roma tomatoes, halved lengthwise

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.