Salsa Madre

This recipe makes 2 cups of sauce. In the video, I made a double batch. This versatile sauce is perfect for adding to birria, pozole, menudo, tamale fillings, stews, soups, and more! You can fry it to make enchiladas, chilaquiles, pambazos, or even flavorful rice. Just season to taste! It keeps for up to 14 days in the fridge or 90 days in the freezer.

Ingredients:

• 4 guajillo peppers

• 1 ancho pepper

• 3 chiles de árbol

• 2 garlic cloves

• 1/4 onion

Preparation:

1. Clean the Peppers: Rinse the peppers in room temperature water until the water runs clear and they’re free of any dirt. Either soak them overnight in a sealed container or boil them until tender (about 20 minutes over medium heat). If soaking, boil just the onion and garlic separately until soft.

2. Prepare Peppers: Remove the stems from all peppers, and deseed the guajillos and ancho peppers.

3. Blend the Ingredients: Blend the peppers, onion, and garlic, using only enough soaking or cooking liquid to reach your desired consistency. If making a larger batch, blend in parts as needed.

4. Strain the Sauce: Pour the blended mixture through a fine mesh strainer, using a spoon to press out the sauce until only the skins and seeds remain. Discard solids.

5. Store: Mix well and transfer the sauce to zip-top bags or a container.

Enjoy this flavorful base in your favorite dishes!

NoWayJoseCuisine
Salsa Madre

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