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Irma's Red Enchilada Sauce (Salsa De Chile Rojo)

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“I got this one from my friend, Rick Ramirez's Mom, Irma when I lived in Yuma in the early 1960's. I usually make a double batch and freeze the excess, 2 cups at a time in Sandwich size ziplock freezer bags. Cooking time includes steeping time for the chiles.”
READY IN:
1hr 35mins
YIELD:
4.5 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Place chiles on a wire cooling rack on a baking sheet.
  3. Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
  4. Let them cool to touch.
  5. Cut tops off, split in two with a sharp knife.
  6. Remove seeds and veins, the soft part that holds the seeds.
  7. Cover with boiling water, let steep an hour.
  8. Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
  9. Combine all ingredients including the water in a sauce pan.
  10. Bring to a simmer, simmer for 15 minutes.
  11. Stirring occasionly.

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