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Red Salsa
for Pozole

With this recipe we have a curious case because we are going to teach you how to make the salsa that is used to season and to give a beautiful red color to the pozole. The curious thing is that this recipe is already available in each of our recipes of red pozole.

The reason why we decided to isolate the recipe and present it separately, is because it can do one more wonder for you – that goes beyond preparing pozole and that is of “bathing enchiladas”.

We all know that the red salsa for pozole is used to mix it with the pozole while it is cooked however if it is also used to bath enchiladas, you have no idea of how tasty they are going to come out. In your enchiladas you will feel a flavor that will remind you of the pozole.

About the Recipe

• To make the salsa you will perform very simple activities.
• In the preparation oil is used and we recommend using vegetable oil because it doesn’t add additional flavor to the final result; which this salsa doesn’t require.
• The total preparation time is of 25 minutes but you won’t work in the recipe all the time.
• The recipe is for 2 cups.

Ingredients

5 Ancho Peppers (1.7 oz)

5 Guajillo Peppers (1.7 oz)

1 Onion (5.2 oz)

6 Garlic cloves (.8 oz)

1/2 teaspoon of Oregano

2 tablespoons of Vegetable Oil

1/2 tablespoon of Salt

Cookware

1 Saucepan

1 Blender

1 Measuring Cup

1 Cutting Board

1 Kitchen Spoon

1 Turner

1 Knife

Directions

Cook and Blend

1. Remove the veins and the seeds of 5 ancho peppers and 5 guajillo peppers.
2. Put in a saucepan:

• The 5 Ancho Peppers with the ones you worked.
• The 5 Guajillo Peppers with the ones you worked.
• The enough water to cover the ingredients.

3. Bring the saucepan water to a boil over high heat and leave the chilies cooking in the boiling water for about 8 minutes, until they are soft.
4. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies that were cooked.
5. Also add in the blender:

• 1 Onion.
• 6 Garlic cloves.
• 1/2 teaspoon of Oregano.
• 1/2 cup of Water (4.2 fl oz).

Preferably use the water in which the chilies were cooked because it has more flavor.

6. Blend very well the ingredients and reserve.

Cook the Salsa

1. Heat in the saucepan over medium heat 2 tablespoons of vegetable oil.
2. Incorporate in the saucepan:

• The Mixture that was blended.
• 1/2 tablespoon of Salt.

3. Mix the saucepan ingredients and bring the red salsa for pozole to a boil over high heat.
4. When the red salsa for pozole boils reduce to low heat and cook it for about 10 minutes, until it thickens a little and acquires a more intense color; stir occasionally.

Color and Flavor

Suggestion: The perfect complement of this salsa, for those who seek more hotness... the salsa for pozole.

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