Salsa Madre

This recipe makes 2 cups of sauce, in this video, I made a double recipe. You can add this sauce to birria, pozole, menudo, meat for tamales, asados (stews), soups, and many more dishes! fry it to make enchiladas, chilaquiles, pambazos, and even rice! just add the seasoning! freeze it and have it on hand for up to 14 days in the fridge or 90 days in the freezer.

Ingredients:
4 guajillo peppers
1 ancho pepper
3 chiles de arbol
2 garlic cloves
1/4 of an onion

Preparation:

Wash the peppers in room temperature water until the water comes out clear and there is no dirt. You can soak them overnight in a sealed container or boil them until tender for about 20 minutes on medium heat. If you soak them, only boil the onion and garlic until soft and tender. Remove stems from all the peppers and only the seeds from guajillos and anchos. Blend everything very well using just enough of the liquid where you soaked/cooked the peppers, or in parts, if you double or do more of the recipe, strain it through a fine sifter and help with a spoon push all the pulp out until you end up with pepper skin and seeds to discard, mix it well and store it in zip bags or container.

link.me/nowayjosecuisine

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