Recipe: Appetizing Suze's 7 Pepper Enchilada Sauce

Suze's 7 Pepper Enchilada Sauce. 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.

Add the chili powder, cumin, cayenne, bouillon cube and some salt and. The first thing you should ask yourself before buying a can of enchilada sauce is whether you should go for the red version of the sauce or the green one. The main difference between the two types is the main ingredients that they are made from. You can have 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

1. It's 6 of dried, Ancho chile's.
2. You need 2 cup of chicken stock.
3. You need 6 of large, green bell peppers.
4. It's 3 of large, red bell peppers.
5. Prepare 4 of poblano chile's.
6. You need 3 of sweet, banana peppers.
7. It's 3 of Serrano chile's.
8. It's 3 of Chipotle peppers.
9. You need 3 of large tomatoes.
10. You need 2 of Spanish, onions (the big yellow ones).
11. You need 8 of large cloves, garlic.
12. Prepare 2 tsp of ground cumin.
13. It's 1 tbsp of ground coriander.
14. It's 1 tbsp of dried oregano.
15. It's 1 tbsp of kosher salt.
16. It's 2 tsp of black pepper.

Red enchilada sauce is typically made from tomatoes and water - forming a tomato puree base in the. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Roll and place, seam side down,in a greased baking pan. When the enchiladas are baking, prepare the hot sauce.

Suze's 7 Pepper Enchilada Sauce instructions

1. Heat oven to 400°.
2. 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..
3. 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..
4. 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..
5. Seed serrano peppers, and roughly chop remaining vegetables, adding all to pot with Chipotle peppers and garlic..
6. 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..
7. 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..
8. 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!.
9. Prepare jars for canning..
10. Ladle sauce in batches into blender and blend until completely smooth. Pour into large bowl, then transfer pureed sauce back to pot..
11. 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..
12. 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..
13. 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!.

Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth. 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. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Enchilada sauce recipe adapted from my spinach artichoke enchiladas.