Homemade MILD Red Sauce For Enchiladas, Chilaquiles, Or Pozole

Makes 2 1/2 cups of sauce

Note: Use this recipe as a guide as well. Feel free to use different peppers or try different seasonings. This is a mild sauce but it’s delicious! If you want to increase the spice add more of the Chile de arbol peppers.

What You Need:

6 Chili Colorado Entero

4 Chile de arbol

1/4 of a yellow onion

4 garlic cloves peeled

2 teaspoons of chicken seasoning

2 tablespoons of canola or vegetable oil

Steps:

1. In a medium pot, add your peppers, onion, and garlic. Cover with water and bring to a low boil. Cover partially with lid and allow to simmer until peppers are completely soft. (About 15 mins)

2. Once veggies are soft, add to a blender with about 1-2 cups of water from which the chiles were boiling.

3. Once completely blended, strain the sauce through a strainer. Discarding the paste.

4. Rinse the pot you used for boiling the peppers and place on stove at a medium low heat. Add the oil, then the sauce, then the seasoning. Allow to simmer for about ten minutes.

That’s it! Seems intimidating, but it’s really not.

Enjoy!

Add more of these for more spice. Be mindful though!
You can boil the garlic with the skin on, just don’t forget to remove it when it’s all down boiling.
Simmering.
A beautiful red. There are other peppers out there though that you can use that will provide a darker red.
Doesn’t have to be a fancy strainer. This is what I used.
Yummy red sauce after simmering on the stove. (The sauce is not done once blended. It needs to be cooked on the stove.)

Easy Chicken Noodle Soup

What You Need:

1 carton of chicken stock (Swanson 32oz)

4 cups of water

4-5 carrot sticks cut and peeled

7-8 garlic cloves peeled (optional to cut)

2 celery sticks chopped

1/4-1/2 of a sweet onion chopped

2 tablespoons of chicken flavor bouillon (I use knorr)

1/2 teaspoon of fennel

1 stick of unsalted butter

Salt and pepper for taste

1/2 bag of egg noodles

Half of Rotisserie chicken shredded

Steps:

1. In a large pot add the stick of butter with onion, garlic, carrots, and celery. Sauté until soft.

2. Add chicken stock, 4 cups of water, and chicken seasoning, and fennel. Bring to a boil.

3. Add egg noodles to soup and allow to cook. For about 15 mins. Next add in the shredded chicken and allow to simmer for an additional 5-8 mins.

4. Season with additional salt and pepper if needed. Serve hot.