“This is a great sauce for enchiladas, huevos rancheros, and tacos.”
READY IN:
20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Blacken the peppers under the broiler or top of a gas stove.
  2. Place in a plastic baggie.
  3. Toast the cumin in a saucepan until it begins to smoke.
  4. Add the oil, onions and garlic.
  5. Sauté for 2 minutes.
  6. Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
  7. Remove the skins from the peppers, seed, and coarsely chop them.
  8. Add them to the saucepan.
  9. Cook another 5 minutes or so until the sauce thickens slightly.
  10. Pulse in a blender to desired consistency. Refrigerate for up to a month.
  11. Serve hot or room temperature.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: