enchilada sauce
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| 1/4 cup | oil |
| 1/3 cup | onion, finely minced |
| 1 - 2 clove | garlic, finely minced |
| 1/4 cup | ground cayenne powder |
| 1-1/2---2 cup | water |
| 3 Tbsp | flour |
| 1/2 tsp | salt (use less if you use tomato sauce, as it is salty) |
| 2 | fresh tomatoes, pureed or about 10 oz. tomato sauce |
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| in a skillet, brown the flour a little. place oil in another saucepan and |
| saute the onion until transparent. add the garlic and saute for 1 minute. |
| add flour to mixture and stir well for 1 minute. add the cayenne chile |
| powder and cook, stirring for 2 minutes. add water plus extra water to |
| thin if necessary. puree the tomatoes with the salt. add the tomato |
| mixture or tomato sauce, if desired. simmer for at least 10 minutes, or |
| while you prepare the other ingredients for enchiladas. will keep in |
| refrigerator for 1 week or may be frozen. |
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| (ID: 78074) Mirror: rec.food.recipes: Tue, Oct 21, 2003 |