Red enchilada sauce, salsa roja, is the perky salsa that bathes and brightens our favorite stuffed and rolled tortillas, enchiladas. It’s a basic cooked not-too-hot Mexican sauce with deep earthy pure chile flavor. Salsa roja is what makes enchiladas “en-chil-ada”, or “seasoned with chile.” Make this easy blender sauce once, and the next time you won’t even need a written recipe.
Hanging out in Baja Mexico, my goal, call it a New Year’s resolution if you want, is to get a couple of Mexican sauces down pat, to be able to make them from memory. This rusty red enchilada sauce is one of those recipes. I think it’s in my brain for good, but check back with me in a year. Because if I had a nickel for every baking recipe I knew by heart and forgot, I’d be rich.