Red-Green Enchilada Sauce
Ingredients
- 2 cups Oven Roasted Tomatillos
- 4 Large Guajillo Chiles, (Dried Mirasol Chiles)
- 1 tsp Ground Cumin
- 1/2 tsp Sea Salt
- 2 cloves Raw Garlic
- 1 tsp Cracked Black Pepper
- 1.5 tsp Canola oil
- 1 Serrano or Jalapeno Chile, (Double if you like it hot)
- 1/4 cup White onion
Supplies
Food Processor or Blender
Sharp Chef's Knife
Cutting Board
Roasting Pan
Cook Time
Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Enough for 6 large enchiladas
Red-Green? Isn't that an impossible color?
Researchers have found that there are certain colors, called impossible or forbidden colors.These mysterious colors cannot be perceived correctly by the human eye. The most notable being yellow-blue and red-green. While the existence of these colors is a matter of debate, the awesome flavor of this sauce is definitely real. This sauce combines the two most popular types of enchilada sauces into a sort of divine hybrid.The fresh, tangy flavor of roasted tomatillos creates a beautiful counterbalance to the warm earthy taste of dried guajillo chiles without either one overpowering the other. While a bit unorthodox this sauce will pair nicely with almost any enchilada dish.
- Preheat oven to 350 Degrees
- Lightly oil roasting pan and place tomatillos and the fresh peppers on it, then place in oven. roast for 10-15 minutes (if using Serranos add to pan for only the last 5 minutes)
- While they are roasting, chop onions and dried peppers into medium sized pieces, small enough to put in blender
- Let tomatillos and peppers cool
- Place all ingredients in blender and blend until smooth
- Use as you would any enchilada sauce
