Salsa Roja for Enchiladas or Wet Burritos

By Ochoa1975

4.0 / 5

10min

20min

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6 large tomatoes
3 serrano chile peppers stemmed, or to taste
3 cloves garlic peeled
3 dried California chile peppers stemmed and seeded
⅓ cup water
¼ onion
3 tablespoons chicken bouillon
½ teaspoon ground cumin
¼ teaspoon ground cloves
2 pinches ground black pepper
¼ cup all-purpose flour
1 pinch salt to taste