Difference between revisions of "Enchilada Sauce"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 fresh [[tomato]]es, puréed '''or''' about 10 oz [[tomato sauce]] | * 2 fresh [[tomato]]es, puréed '''or''' about 10 oz [[tomato sauce]] | ||
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# In a skillet, brown the [[flour]] a little. | # In a skillet, brown the [[flour]] a little. | ||
# Place [[oil]] in another saucepan and saute the [[onion]] until transparent. | # Place [[oil]] in another saucepan and saute the [[onion]] until transparent. | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Hot sauce Recipes]] | [[Category:Hot sauce Recipes]] | ||
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[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Latest revision as of 06:57, 14 July 2012
Description
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
Ingredients
- ¼ cup oil
- ⅓ cup onion, finely minced
- 1 – 2 cloves garlic, finely minced
- ¼ cup ground cayenne powder
- 1½ – 2 cups water
- 3 Tbsp flour
- ½ tsp salt (use less if you use tomato sauce, as it is salty)
- 2 fresh tomatoes, puréed or about 10 oz tomato sauce
Procedures
- 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.
