Enchilada Sauce

Worth the trouble!

Get a couple of bags of dried chilies at your coop or supermarket. Poblanos, Anaheims, and some of the tiny hot ones are good. The little red chillies are HOT, so be careful. A few go a long way. Remove the stems and seeds. You don’t have to get all of the seeds out. Reconstitute the chilies in warm water until they are soft. About 30 minutes or a little longer usually works. Put the chillies and a little of the soaking water in a blender or food processor and process until smooth.

The rest of the ingredients can be added to taste. Cook some minced onion and/or garlic in a little oil, add some flour to make a roux. Cook until smooth and bubbly. Pour in the blended chillies. Add some salt, cumin, and a tiny bit of cinnamon. Simmer until the sauce is the consistency you like, adding more of the soaking water if necessary.

This will keep in a sealed jar in the fridge for at least a week.