Red Enchilada Sauce
3 March 2014
- 1 medium onion, chopped
- 8 cloves garlic, crushed
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. chipotle
- 1 tsp. cumin
- 2 tsp. dried Parsley
- 1.5 tsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup salsa (the quality of the salsa definitely makes a difference in this sauce)
- 3 cups vegetable broth
- 2 (7-ounce) cans of roasted green chilies
- 2 (14.5-ounce) cans of diced tomatoes (I use no-salt added)
1. In a medium size saucepan, heat a small amount of olive oil over medium-high heat. Sauté onion and garlic until onion is translucent and tender. Add spices and toast (3-4 minutes)
2. Add salsa, broth, chilies and tomatoes. Bring to a boil then reduce heat and simmer 10 minutes. Using an immersion blender, blend until smooth (you can allow this to cool then transfer to a blender if necessary). Reduce heat to low, and continue to simmer until desired consistency is achieved.
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