Dried pasilla chile peppers, tomatoes, and tomatillos are pureed into this homemade salsa negra that makes an authentic enchilada sauce.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
16 Calories
Recipe Instructions
Step 1
Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
Step 2
Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
Step 3
Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.
Ingredients
water to cover
1 clove garlic, peeled
3 dried negro (pasilla) chile peppers, stemmed and seeded
0.25 white onion
0.75 pound fresh tomatillos, husks removed
0.75 pound Roma tomatoes, halved lengthwise
0.5 teaspoon chicken bouillon granules, or to taste
