Recipe of Award-winning Suze's 7 Pepper Enchilada Sauce

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, suze's 7 pepper enchilada sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Suze's 7 Pepper Enchilada Sauce is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Suze's 7 Pepper Enchilada Sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have suze's 7 pepper enchilada sauce using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Suze's 7 Pepper Enchilada Sauce:

1. Take 6 dried, Ancho chile's
2. Get 2 cup chicken stock
3. Get 6 large, green bell peppers
4. Make ready 3 large, red bell peppers
5. Prepare 4 poblano chile's
6. Make ready 3 sweet, banana peppers
7. Make ready 3 Serrano chile's
8. Get 3 Chipotle peppers
9. Get 3 large tomatoes
10. Take 2 Spanish, onions (the big yellow ones)
11. Make ready 8 large cloves, garlic
12. Get 2 tsp ground cumin
13. Take 1 tbsp ground coriander
14. Take 1 tbsp dried oregano
15. Make ready 1 tbsp kosher salt
16. Get 2 tsp black pepper

Instructions to make Suze's 7 Pepper Enchilada Sauce:

1. Heat oven to 400°
2. Place ancho chile's in a quart size measuring cup or heat resistant bowl. Heat chicken stock and pour over chile's to completely cover them. Place a small plate or saucer over them to keep them submerged. Set aside.
3. Place whole bell peppers, pobalanos, and banana peppers on a foil lined baking sheet and place in oven turning them as they begin to char on all sides. 10-15 minutes. Do this in batches until all peppers are done.
4. Once peppers are cool enough to handle, peel loose skin off peppers and remove all seeds/stems. Roughly chop into large (2-3") pieces and place in your largest stock pot.
5. Seed serrano peppers, and roughly chop remaining vegetables, adding all to pot with Chipotle peppers and garlic.
6. Remove the seeds from the ancho chile's and add them with their soaking liquid to pot. Cover and cook on high, stirring occasionally- until hot and bubbly.
7. Turn heat very low for a slow simmer. Stir in emaining ingredients. Cover and let simmer (slightly bubbling) for 3 hours, stirring every half hour so nothing burns to bottom of pot.
8. After 3 hours, check that all veggies are soft and mushy. If not, cook another hour. This long slow simmering is what develops and combines the flavors, and it is absolutely necessary!
9. Prepare jars for canning.
10. Ladle sauce in batches into blender and blend until completely smooth. Pour into large bowl, then transfer pureed sauce back to pot.
11. Taste sauce for salt, heat and bitterness. Some peppers can be a little bitter. If this is the case, I'll add a 28oz can of tomato sauce or puree. Adjust salt and hot peppers to you liking. I usually keep it on the mild side as you can always add heat to whatever your main dish is.
12. Bring the sauce back to a boil; Ladle into prepared canning jars and seal with hot lids (I keep them soaking in hot water). Process 15 minutes if you like, but if jars are clean and everything is hot you shouldn't have to. Just screw the seals on tightly and let them cool.
13. Use for enchiladas, chile's relleno, or any meat or fish dish that needs a little mexican flavor. Great to give as a gift too!

So that is going to wrap it up for this exceptional food suze's 7 pepper enchilada sauce recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!