Suze's 7 Pepper Enchilada Sauce. I developed this sauce as a fresher alternative to that nasty canned, store bought stuff. Here is how you cook it. Add the chili powder, cumin, cayenne, bouillon cube and some salt and.
Bring to a steady simmer, then reduce the heat to medium low. You can, of course, use your delicious homemade enchilada sauce to make enchiladas, but this is a highly versatile sauce that can be used for many different Mexican recipes, as well as to flavor your every day meals. It will give all of your soups and stews an authentic Mexican or Tex-Mex flair. You can cook Suze's 7 Pepper Enchilada Sauce using 16 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Suze's 7 Pepper Enchilada Sauce
- You need 6 of dried, Ancho chile's.
- It’s 2 cup of chicken stock.
- Prepare 6 of large, green bell peppers.
- You need 3 of large, red bell peppers.
- You need 4 of poblano chile's.
- You need 3 of sweet, banana peppers.
- You need 3 of Serrano chile's.
- You need 3 of Chipotle peppers.
- Prepare 3 of large tomatoes.
- Prepare 2 of Spanish, onions (the big yellow ones).
- You need 8 of large cloves, garlic.
- Prepare 2 tsp of ground cumin.
- Prepare 1 tbsp of ground coriander.
- You need 1 tbsp of dried oregano.
- It’s 1 tbsp of kosher salt.
- Prepare 2 tsp of black pepper.
Remove from heat and stir in all the cheeses. Add salt to taste and set aside. Just give the jar a shake before using. To freeze this enchilada sauce: add to freezer resealable bags, lay flat in the freezer on a baking sheet.
Suze's 7 Pepper Enchilada Sauce instructions
- Heat oven to 400°.
- Place ancho chile's in a quart size measuring cup or heat resistant bowl. Heat chicken stock and pour over chile's to completely cover them. Place a small plate or saucer over them to keep them submerged. Set aside..
- Place whole bell peppers, pobalanos, and banana peppers on a foil lined baking sheet and place in oven turning them as they begin to char on all sides. 10-15 minutes. Do this in batches until all peppers are done..
- Once peppers are cool enough to handle, peel loose skin off peppers and remove all seeds/stems. Roughly chop into large (2-3") pieces and place in your largest stock pot..
- Seed serrano peppers, and roughly chop remaining vegetables, adding all to pot with Chipotle peppers and garlic..
- Remove the seeds from the ancho chile's and add them with their soaking liquid to pot. Cover and cook on high, stirring occasionally- until hot and bubbly..
- Turn heat very low for a slow simmer. Stir in emaining ingredients. Cover and let simmer (slightly bubbling) for 3 hours, stirring every half hour so nothing burns to bottom of pot..
- After 3 hours, check that all veggies are soft and mushy. If not, cook another hour. This long slow simmering is what develops and combines the flavors, and it is absolutely necessary!.
- Prepare jars for canning..
- Ladle sauce in batches into blender and blend until completely smooth. Pour into large bowl, then transfer pureed sauce back to pot..
- Taste sauce for salt, heat and bitterness. Some peppers can be a little bitter. If this is the case, I'll add a 28oz can of tomato sauce or puree. Adjust salt and hot peppers to you liking. I usually keep it on the mild side as you can always add heat to whatever your main dish is..
- Bring the sauce back to a boil; Ladle into prepared canning jars and seal with hot lids (I keep them soaking in hot water). Process 15 minutes if you like, but if jars are clean and everything is hot you shouldn't have to. Just screw the seals on tightly and let them cool..
- Use for enchiladas, chile's relleno, or any meat or fish dish that needs a little mexican flavor. Great to give as a gift too!.
Once frozen, you can easily stack the bags. To thaw, place the enchilada sauce into the refrigerator. This easy Roasted Red Pepper Enchilada Sauce has become a staple in our house. That's because it's delicious, but also because it's fast and easy to make. I know, you have in your mind all the work it takes to make roasted peppers.