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Salsa Madre

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nowayjosecuisine558.234 days agoWaivio2 min read

Salsa Madre, a versatile and rich-flavored sauce, is a staple in Mexican cuisine. This simple yet vibrant sauce can elevate a wide array of dishes, from enchiladas and chilaquiles to birria and stews. Its deep, smoky flavor comes from the blend of guajillo, ancho, and árbol peppers, perfectly balanced with garlic and onion. Prepare a batch to store for your weekly meal inspirations, ready to enhance any dish with a burst of authentic Mexican flavor.

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Ingredients

🌶️ 4 guajillo peppers
🌶️ 1 ancho pepper
🌶️ 3 chiles de árbol
🧄 2 garlic cloves
🧅 1/4 of an onion

Instructions

1- Prepare the Peppers:

Wash the guajillo, ancho, and chiles de árbol thoroughly in room temperature water until the water runs clear. This ensures all dirt is removed.
Soak the peppers overnight in a sealed container to hydrate them, or alternatively, boil them for about 20 minutes over medium heat until tender.

2- Prepare the Additional Ingredients:

If you soaked the peppers, boil the onion and garlic separately until they are soft and tender.

3- Blend the Ingredients:

Remove the stems from all the peppers and the seeds from the guajillo and ancho peppers.
Combine the peppers, boiled onion, and garlic in a blender. Add a small amount of the soaking or boiling liquid (just enough to allow for smooth blending).
Blend the mixture thoroughly until it is smooth. If doubling the recipe, blend in parts for better consistency.

4- Strain the Sauce:

Pass the blended mixture through a fine sifter. Use a spoon to press the sauce through, leaving behind pepper skins and seeds which can be discarded.

5- Storage:

Transfer the sauce into containers or zip-lock bags. If refrigerating, the salsa will last up to 14 days. For longer storage, freeze the sauce for up to 90 days.

Prep Time: 15 minutes
Cook Time: 20 minutes (if boiling peppers)
Total Time: 35 minutes
Servings: Makes approximately 2 cups

Cooking Tips: