Ingredients for - Enchilada Sauce Salsa Negra
1.
Dried negro (pasilla) chile peppers, stemmed and seeded 3
7.
Chicken bouillon granules, or to taste ½ teaspoon
How to cook deliciously - Enchilada Sauce Salsa Negra
1 . Stage
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.
2 . Stage
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.
3 . Stage
Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.
Recipe information
Cooking:
20 min.
Servings per container:
16
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