Salsa Roja 2
1 3/4 c.
Similar in use to Salsa Roja, this sauce uses dried chiles and broth as a base instead of tomato.
Ingredients
Instructions
Instructions
1.
Lightly toast the guajillo chiles and garlic cloves on a hot comal, flattening the chiles to cook evenly. Take care not to burn them. Transfer to a saucepan with 4 cups of water.
Toast the arbol chiles, transfering to the saucepan when done.
3.
Bring the chiles and water to a boil. Remove from heat, cover, and let soak until chiles are soft.
Transfer the chiles and garlic to a blender along with 1 1/2 c. of the soaking water. Blend until sauce is smooth, adding additional water as needed.
Drain the excess soaking water from the saucepan. Add the sauce to the saucepan along with the chicken bouillon. Cook sauce over medium high heat until bouillon has dissolved and sauce is slightly reduced. Adjust salt and removed from heat.
Made using only a single chile de arbol and 6 guajillo chiles (35g total chiles). Used several small cloves of garlic totaling 13g. Only added 1/8 tsp. of salt and didn't reduce the sauce after blending. The sauce is a very vibrant red, but the flavor is a bit shallow. This would de well as an enchilada sauce, but isn't complex enough to serve with chips.