Pineapple Rojo Enchilada Sauce
A pineapple rojo enchilada sauce offers a balance of the sweetness of pineapple and the richness of red hatch chiles, the addition of chocolate adds a mole flavor that will elevate your enchiladas to a new level.
Yield 1 1/2 cup
| Ingredient | Measure |
|---|---|
| Del Monte® Pineapple Red Hatch Chile Sauce | 3/4 cup |
| Red enchilada sauce | 1/2 cup |
| Cotija, crumbled | 2 Tbsp |
| Cocoa powder | 1 1/2 tsp |
Applications:
A great complement to tacos, burritos and nachos.
Serve as a dipping sauce with shrimp or chicken skewers.
Use as a pizza base for a unique, sweet and smoky twist.
Makes a great wing sauce.
Directions:
- Combine and whisk well. Heat to a simmer and hold at 140 degrees F.
- The dark chocolate will turn the sauce to a reddish brown.
- Combine and whisk well. Heat to a simmer and hold at 140 degrees F.
- The dark chocolate will turn the sauce to a reddish brown.
