Hi, I am Kate. Today, we’re going to prepare suze’s 7 pepper enchilada sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Suze’s 7 Pepper Enchilada Sauce Recipe
Suze’s 7 Pepper Enchilada Sauce is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Suze’s 7 Pepper Enchilada Sauce is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have suze’s 7 pepper enchilada sauce using 16 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Suze’s 7 Pepper Enchilada Sauce:
- Get 6 dried, Ancho chile’s
- Take 2 cup chicken stock
- Get 6 large, green bell peppers
- Prepare 3 large, red bell peppers
- Take 4 poblano chile’s
- Take 3 sweet, banana peppers
- Get 3 Serrano chile’s
- Take 3 Chipotle peppers
- Prepare 3 large tomatoes
- Make ready 2 Spanish, onions (the big yellow ones)
- Take 8 large cloves, garlic
- Get 2 tsp ground cumin
- Take 1 tbsp ground coriander
- Prepare 1 tbsp dried oregano
- Make ready 1 tbsp kosher salt
- Make ready 2 tsp black pepper
Instructions to make Suze’s 7 Pepper Enchilada Sauce:
- Heat oven to 400°
- Place ancho chile’s in a quart size measuring cup or heat resistant bowl. Heat chicken stock and pour over chile’s to completely cover them. Place a small plate or saucer over them to keep them submerged. Set aside.
- Place whole bell peppers, pobalanos, and banana peppers on a foil lined baking sheet and place in oven turning them as they begin to char on all sides. 10-15 minutes. Do this in batches until all peppers are done.
- Once peppers are cool enough to handle, peel loose skin off peppers and remove all seeds/stems. Roughly chop into large (2-3) pieces and place in your largest stock pot.
- Seed serrano peppers, and roughly chop remaining vegetables, adding all to pot with Chipotle peppers and garlic.
- Remove the seeds from the ancho chile’s and add them with their soaking liquid to pot. Cover and cook on high, stirring occasionally- until sausage and bubbly.
- Turn heat very low for a slow simmer. Stir in emaining ingredients. Cover and let simmer (slightly bubbling) for 3 hours, stirring every half hour so nothing burns to bottom of pot.
- After 3 hours, check that all veggies are soft and mushy. If not, cook another hour. This long slow simmering is what develops and combines the flavors, and it is absolutely necessary!
- Prepare jars for canning.
- Ladle sauce in batches into blender and blend until completely smooth. Pour into large bowl, then transfer pureed sauce back to pot.
- Taste sauce for salt, heat and bitterness. Some peppers can be a little bitter. If this is the case, I’ll add a 28oz can of tomato sauce or puree. Adjust salt and sausage peppers to you liking. I usually keep it on the mild side as you can always add heat to whatever your main dish is.
- Bring the sauce back to a boil; Ladle into prepared canning jars and seal with sausage lids (I keep them soaking in sausage water). Process 15 minutes if you like, but if jars are clean and everything is sausage you shouldn’t have to. Just screw the seals on tightly and let them cool.
- Use for enchiladas, chile’s relleno, or any meat or fish dish that needs a little mexican flavor. Great to give as a gift too!
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