salsa-roja-for-enchiladas-or-wet-burr.json

{
    "directions": [
        "Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil; simmer until tomatoes are fairly soft but not mushy, about 10 minutes. Drain.",
        "Transfer tomato mixture to a blender. Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper. Puree until smooth, about 2 minutes. Add flour and blend until combined, about 10 seconds.",
        "Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt."
    ],
    "ingredients": [
        "6 large tomatoes",
        "3 serrano chile peppers, stemmed, or to taste",
        "3 cloves garlic, peeled",
        "3 dried California chile peppers, stemmed and seeded",
        "1/3 cup water",
        "1/4 onion",
        "3 tablespoons chicken bouillon",
        "1/2 teaspoon ground cumin",
        "1/4 teaspoon ground cloves",
        "2 pinches ground black pepper",
        "1/4 cup all-purpose flour",
        "salt to taste (optional)"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Salsa Roja for Enchiladas or Wet Burritos",
    "url": "http://allrecipes.com/recipe/246944/salsa-roja-for-enchiladas-or-wet-burr/"
}