Salsa Roja For Enchiladas Or Wet Burritos

• 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)

1. 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.
2. 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.
3. Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.

tomatoes, serrano chile peppers, garlic, california chile peppers, water, onion, chicken bouillon, ground cumin, ground cloves, ground black pepper, allpurpose, salt

Taken from www.allrecipes.com/recipe/246944/salsa-roja-for-enchiladas-or-wet-burritos/ (may not work)