This, though we usually use canned (La Victoria), is what we use for enchiladas. We always have. So, when I was looking for an actual recipe to make our own and most of the recipes out there call for tomato sauce I just about flipped out! LOL!
Red Chile Sauce
Makes about 1 cup
Red chile salsa (sauce) can be made from dried chile pods.
Select dry chile pods in optimum condition. Do not use pods with signs of mold, insect infestation, disease, or decay. (Chile pods from ristras sprayed with plastic, shellac, or insecticide are not edible and are to be used for decorative purposes only.)
Remove stems, seeds, and yellow veins from chile pods. Twelve to 14 large chile pods yield about 1 pint of chile puree. Leave the veins if a more pungent product is desired. Wash pods in warm water, lifting pods out of the water and changing the water several times.
Place washed chile pods in a pan and cover with warm water for 1/2-1 hour to allow pods to rehydrate. Add warm water as needed. Simmer pods and water for 10 minutes. Pulp should be soft, thick, and separating from the skin. Place chile pods and some of the water in a blender and blend until a smooth puree is obtained. Run puree through a sieve or colander to remove any unwanted peeling bits.
1 c. chile puree
1 c. water
1 minced garlic clove (optional)
1/2 t. salt
2 T. vegetable oil
1/2 t. crushed oregano leaves (optional)
In a sauce pan mix chile puree, water, garlic, salt, and fat. Simmer gently for 10 minutes, stirring frequently. Add oregano and simmer another 5-7 minutes. This yields 1 pint or enough for four servings of enchiladas of three tortillas each. Store left-over salsa or puree in the freezer for later use.
Calories 54.2, Total Fat 5.1 g, Sodium 458.5 mg, Potassium 4.1 mg, Total Carbohydrate 2.1 g ( Dietary Fiber 0.3 g, Sugars 0.4), Protein 0.2 g, Vitamin A 18.8 %, Vitamin C 3.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.