Want something less spicy? Try this Super Simple Spicy Yet Creamy Tomato Sauce instead.
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
- 2 oz. dried pasilla negro chiles
- 2 oz. dried ancho chiles
- 1 can (about 14 oz.) canned tomatoes
- 1/2 tsp. sea salt
- Remove and discard the stems and seeds from the chiles and soak the chiles in 2 cups boiling water (or more to cover) for about half an hour.
- Lift the chiles out of the water (reserve the liquid!) and put them in a blender. Add the tomatoes, salt, and about 1/2 cup of the soaking liquid. Whirl until the mixture is smooth and creamy. Add more soaking liquid to get a pourable sauce, if necessary. Taste and add more salt if you like.
Makes just over 2 cups Enchilada Sauce.