This delicious sauce can be made spicier by adding more hot peppers or by including the seeds from the peppers listed below. The recipe for the sauce does not involve cooking, as you will add the sauce to your enchilada recipe and cook once the enchiladas have been assembled.
1 pound fresh Roma tomatoes or similarly suitable tomato, seeds removed
2 sweet red bell peppers, quartered, seeds removed
1 hot pepper (more, if you like it spicier), seeds removed
2 medium red onions, coarsely diced
4 large garlic cloves, peeled
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cumin
Purée all ingredients in a blender or food processor. Adjust for spiciness to your taste. The sauce can be refrigerated for up to 2 days, but it’s best if used the same day.
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