Enchilada Sauce

Ingredients

1 ancho chili, stems & seeds remove
2 mediums tomatoes, chopped
1 red bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
teaspoon dried marjoram
teaspoon ground allspice
salt, to taste

Preparation

1
Cover ancho chili with boiling water in small bowl; let stand until softened, 10-15 minutes. Drain.
2
Process ancho chili, tomatoes, bell pepper, onion, garlic, marjoram, and allspice in food processor or blender until almost smooth.
3
Spray small skillet with cooking spray; heat over medium heat until hot. Fry sauce and bay leaf over medium heat until thickened to a medium consistancy; discard bay leaf and season to taste with salt. Serve hot.

Tools

 



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Yield:

12.0 servings

Added:

Friday, February 12, 2010 - 1:01am

Creator:

Anonymous

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