Authentic Dried Chile-Pepito Enchilada Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 8, 2014
Truly authentic, I added some chicken broth to make enchiladas. I didn't use chili arbol, instead I used chipotle chilis that my husband made last summer. It's a great sauce!!
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Reviewed: Jul. 2, 2011
Amazing flavor. Authentic smokey flavor. Used honey to balance the bitterness the skins left and used guajillo and Padilla peppers. Took 35 min and was well worth it.
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Reviewed: Oct. 22, 2014
Prepared this in a NO salt method. Very good sauce. As mentioned by another review, I used honey to balance the bitter. Wasn't sure initially as to me enchilada sauce doesn't have a great taste by itself. I made the slow-cooker Posole' from here and you could smell the effort and work that went into the sauce. I doubled this recipe and I ended up canning 7 pints. '
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Photo by Eddie Watson

Cooking Level: Expert

Home Town: Church Point, Louisiana, USA
Living In: Erath, Louisiana, USA
Reviewed: Jan. 3, 2013
Love the authenticity. I used what I had and omitted what I didn't and it was still fantastic. A keeper.
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Photo by GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Azusa, California, USA

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Reviewed: Feb. 28, 2012
I liked this one better than the other one I tried forRed Enchilada Sauce on this website....more depth of flavor. I was lazy and just put everything in the crockpot to simmer while I was at work. Used half for enchiladas and the other half for the Enchilada Meatballs on this site that also needed the same sauce. I had just bought the agave nectar for another recipe so I was glad there was something else I could use it in.
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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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