KICKING HOT RED AND GREEN ENCHILADA SAUCE

Three Great Tex-Mex Sauces

This red enchilada sauce is one hell of a insane hot lip smacking hot hot hot sauce.  Sometimes I can't actually face this sauce, in fact I am sure this sauce should come with a side of pepto bismol !  So what I do sometimes is marry up a few spoonfuls of this kicking hot enchilada sauce to a batch of milder red enchilada sauce which gives the sauce some va va voom .  I also love to add a ripple of green roasted tomatillos enchilada sauce through my red enchilada sauce I find the combination divine.

INGREDIENTS

FOR THE HOT KICKING ENCHILADA SAUCE

1 tbsp oil

1 tbsp flour

3 tbsp hot chilli powder

(on reflection maybe mild!)

1/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp oregano or thyme

1/2 tsp salt

400ml chicken stock

Heat the oil and add the flour and gently cook out for a few minutes, add all the dry ingredients mix well and then add the chicken stock, using a whisk to ensure no lumps, bring to a simmer and cook for around 15 minutes on a gently simmer. 

This sauce base is a fabulous punch of heat and flavour for lots of dishes, I will admit to finding it too hot on  it's own for my burritos, but used as a accompaniment it has a wonderful variation of uses, a hint there and a dollop in mayo there will give you a great use for this sauce.

FOR THE MILD TOMATO ENCHILADA SAUCE

 1 can of chopped tomatoes

1 onion finely diced

dash of ooil

1/2 tsp garlic powder

pinch of salt and white pepper

dollop of concentrated organic chicken stock jelly

4-6 tbsp of the kicking hot enchilada sauce

(or as much as you like)

Place the ooil in a pan and gently soften the onions, add the garlic powder, tomatoes, salt and pepper and simmer for 5 minutes, using a potato masher crush the tomatoes and onion in the pan to a smooth pulp, add the chicken stock and hot kicking enchilada sauce, taste and adjust seasoning if needed.

FANTASTIC FRESH ZINGY ZESTY SALSA VERDE TWO WAYS

 

I love this super fast and so easy salsa verde because it packs a green fresh zingy zesty flavour that is super versatile.  Roasting the tomatillos adds a whole another depth of flavour.  I always have a fresh batch sitting around in the fridge ready for dipping with corn chips or to compliment, burritos, tacos, nachos, quesadillas, this salsa is also great as a sauce over chicken.  This sauce will keep for 5 days in a ball mason jar in the fridge but mine never lasts that long!

Prep time 10 minutes / Oven time 30 minutes 

Ingredients 

(makes 500ml approx.)

 

6 fresh green tomatillos

1-2 fresh green jalapeno chilli's

1 clove garlic

1 habanero chilli (instead if you want to pack a wahoo punch)

10 stalks of coriander 

1 large pinch of sea salt

1 small onion fine fine chopped

Heat your oven to 200 C / 400 F on a baking tray place the tomatillos, jalapeños and garlic and roast in the oven for around 30 minutes.  Remove from the oven and very simply place all the ingredients except the onion into a blender and blend or pulse until smooth, transfer into a bowl and add the onion, mix well and taste, adjust the seasoning if needed, chill before use.

 

If you want a this as a green enchilada sauce cook the raw salsa before using to make a softer sauce.