Salsa Roja For Enchiladas Or Wet Burritos
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 large
Tomatoes3 cloves
Garlic (peeled)1 cup
Water1
Onion3 tbsps
Chicken Bouillon1 tsp
Ground Cumin1 tsp
Ground Cloves2 pinches
Ground Black Pepper1 cup
All-Purpose FlourDirections:
1
Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan
2
Pour in enough water to cover
3
Bring to a boil; simmer until tomatoes are fairly soft but not mushy, about 10 minutes
4
Drain
5
Transfer tomato mixture to a blender
6
Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper
7
Puree until smooth, about 2 minutes
8
Add flour and blend until combined, about 10 seconds
9
Pour blended mixture into the saucepan
10
Cook over medium heat until warmed through, about 5 minutes
11
Season with salt