Salsa Roja for Enchiladas or Wet Burritos
- Category: Sauces
- Author: Ochoa1975
- Rating: 4.0
- Prep time: 10 min
- Cook time: 20 min
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