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Cooked by: Chef / Last Modified: 3/24/2004 / Course: sauce / Number of Servings: 4 |
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Directions: Place all the ingredients in a processor and blend until reduced to a
smooth puree, about 1 minutes. Transfer to a saucepan, bring to a boil over
medium heat, stirring once or twice to prevent scorching, and cover the
pan. Reduce heat to a low and simmer for 10 minutes, The sauce is done when
the raw tomato and red chili taste are gone. Once cooled, it will be about
as thick as ketchup, suitable to use as a thick meat marinade or to moisten
fillings that need to remain fairly stiff, such as tamales.
FOR ENCHILADA SAUCE. Dilute with 3/4 to 1 cup water and adjust salt as
needed. This amount will sauce enchiladas for 4 people.
| Ingredients:
2 Pound(s) Canned whole tomatoes
1 Clove garlic
4 Tablespoon(s) Red chili peppers
1/2 small Onion, roughly chopped
1/2 Teaspoon(s) Cayenne
1/2 Teaspoon(s) Cumin, ground
1/4 Teaspoon(s) Oregano |
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