Salsa Roja for Enchiladas or Wet Burritos
Cook time:
20 minutes
Prep time:
10 minutes
Cuisine:
Unknown
Author:
Ochoa1975
Rating:
4.0 / 5.0
Ingredients:
- 6 large tomatoes
- 3 serrano chile peppers, stemmed, or to taste
- 3 cloves garlic, peeled
- 3 dried California chile peppers, stemmed and seeded
- ⅓ cup water
- ¼ onion
- 3 tablespoons chicken bouillon
- ½ teaspoon ground cumin
- ¼ teaspoon ground cloves
- 2 pinches ground black pepper
- ¼ cup all-purpose flour
- 1 pinch salt to taste