For a smokier flavor, lightly toast the dried chile peppers in a dry skillet over medium heat for a few seconds per side before adding them to the saucepan. Be careful not to burn them! The heat level of the sauce can be adjusted by using different types of dried chiles or by adding a pinch of cayenne pepper. If you don't have chicken bouillon granules, you can substitute with an equal amount of vegetable bouillon or chicken broth.
Enchilada Sauce "Salsa Negra"
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING16 People
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VIEWS19
Unleash the captivating depth of flavor with this authentic, gently spiced homemade enchilada sauce. Its rich, dark hue and subtle warmth elevate any filling, from savory cheeses and succulent meats to tender vegetables. Beyond enchiladas, it's a tantalizing dip for tortilla chips or a bold addition to your favorite Mexican-inspired dishes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Fiber1 g
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Protein1 g
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Sodium15 mg
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Sugar2 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
In a small saucepan, arrange the chile peppers on the bottom. Layer the tomatillos, onion, and garlic over the peppers. Add enough water to nearly cover the tomatillos. Position the halved Roma tomatoes on top. (2 minutes)
02
Step
5 mins
Cover the saucepan and bring the water to a rolling boil. Reduce the heat to low and simmer gently until the tomatoes are softened, approximately 5 minutes. Remove from heat and allow the mixture to cool slightly, about 10 minutes. (15 minutes)
03
Step
10 mins
Carefully pour off most of the cooking water, reserving about 1/4 cup. Transfer the softened mixture to a blender. Puree until completely smooth, adding reserved cooking water if needed to achieve your desired consistency. Season with chicken bouillon granules to taste, adjusting until the sauce reaches its optimal savory balance. (3 minutes)
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RECIPE REVIEWS
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Keshawn Willmsokeefe
Jul 2, 2025The roasting tip is a game-changer! It added a whole new dimension of flavor to the sauce.
Stefanie Hagenes
Jun 22, 2025My family absolutely loved this enchilada sauce! Thank you for sharing this recipe.
Mateo Zieme
May 30, 2025I used vegetable bouillon, and it was still amazing!
Selmer Treutel
May 29, 2025I've made this sauce several times now, and it's always a hit. It's so much better than store-bought enchilada sauce.
Gilbert Homenick
May 23, 2025I found that a little bit of cumin really enhances the flavor of the sauce.
Addie Bahringer
May 18, 2025This recipe is fantastic! The sauce had a wonderful depth of flavor and was the perfect complement to my cheese enchiladas.
Vinnie Goyette
May 8, 2025Freezing the sauce is so convenient. I always have some on hand for a quick and easy meal.
Stephania Abernathy
May 5, 2025I added a serrano pepper for extra heat, and it was delicious!