Test kitchen update: red enchilada sauce (5) “My version”

I am sorry, I haven't had time to post about my findings on my version of the red enchilada sauce. Well here it is:

12 dried ancho chilis

4 chili de arbol

3 Roma tomatoes

1 large onion

4 cloves garlic

2 teaspoon Mexican oregano

1/8 teaspoon cumin

1 Mango

1 lime

First, rinse the dried chilis with cold water, and pat dry. Then tear them open and take the seeds and vines out. Then toast the chilis, tomatoes, onions and garlic in a dry pan. Keep turning the mixture so that it dos not burn; this will take about 5 minutes.

Then bring 6 cups of water to a boil and lower to a simmer for 15 minutes.

Next, puree the mixture in a blender. This is where I added the mango and lime juice. Blend until very smooth. Force the mixture through a strainer back into the pan.

Then simmer the sauce for about 20 minutes and add salt to taste.

This recipe is a modified version of the recipe at http://mexicanfoodie.com/red-enchilada-sauce-recipe/. This is a great recipe in itself, but I wanted to see how I could make it a little different. I added the mango and lime juice thinking that the lime and mango would give a more dominant flavor to the sauce, but it didn't. I found that it just sweetened the sauce a little more, which is not bad, but it did not change the flavor like I had hoped. Please let me know what you think. I may try this recipe with more lime juice and mango. I am also thinking that I can change the type of chilis to change the flavor a little more.