Enchilada Sauce

1. 1

   Place dried chili pods in large stockpot and cover with water.

2. 2

   Bring to boil and cook until pods are very soft and stems remove easily.

3. 3

   Remove all stems, but leave seeds (seeds are heat).

4. 4

   Place softened pods in food processor/blender and emulsify until seeds are no longer visible.

5. 5

   While processing, add all remaining ingredients, except beer.

6. 6

   Once processing is completed, return sauce to stockpot.

7. 7

   Add beer and cook down to desired consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.