Put about 4 1/2 cups of water onto stove in a medium sized pot. Turn heat to high to boil water.
De-seed the dried peppers. In a another bigger frying pan, toast the peppers, letting each side get dark. Flip to other side and repeat.
3 Ancho Peppers
4 New Mexico Peppers
3 Chile de Arbol peppers
Put toasted peppers into a big bowl. Pour hot water on top of peppers to re-hydrate. Should be about 4 cups of water poured into big bowl. Let sit for 20ish minutes.
In the same bigger frying pan that you used to cook the peppers, saute 1 medium onion in a few TBSP of vegetable oil. After a few minutes of cooking the onion, add a few cloves of garlic. Don't add the garlic too early or else it will burn. Saute together until onions are translucent and cooked.
Put the cooked onions and garlic into large blender. Add the rehydrated peppers and 4 cups of hot water the peppers were re-hydrating in.
Add 1 tsp salt
Add 1 cap full of distilled vinegar
Blend mixture for a minute or two to get enchilada sauce.
*to make Spanish rice, use 3 parts chicken broth and 1 part enchilada sauce. For example, 1 1/2 C chicken broth, 1/2 c enchilada sauce, then add the 1 cup rice and cook 20 minutes.
