Homemade Enchilada Sauce
Servings 8 servings
Ingredients
- 4 dried Ancho chile peppers stems and seeds removed
- 2 cups water
- 1 can 15 ounces fire roasted diced tomatoes
- 2 clove garlic
- ½ teaspoon cumin
- ½ cup low sodium chicken stock
- 2 tablespoons apple cider vinegar
- salt
Instructions
- In a large pan set over high heat, toast the peppers 1-2 minutes or until warm and fragrant. Add the water and reduce the heat to low. Cook 10 minutes, or until peppers are soft and plump.
- Add the peppers, tomatoes, garlic, cumin, and 1 cup of the cooking liquid to a blender container. Cover and blend on high until smooth.
- Return to the pan and add the chicken stock. Bring to a simmer; cook 10 minutes. Stir in the apple cider vinegar and season to taste with salt.
Notes
Small packets of dried ancho chili peppers can often be found in the spice or Mexican section of your grocery store. I've also had good luck finding them in bulk bins.
Sauce will keep refrigerated for about a week or can be frozen for several months