INGREDIENTS
- 1 c. chopped green chili peppers
- 3 c. tomato juice
- 1 med. size diced onion
- 1 tsp. ground oregano
- 1 tsp. ground cominos, cumin
- 1/2 tsp. pure garlic powder
- 1 tsp. salt
INSTRUCTIONS
Saute the onions until soft with all spices and green chilies. Add juice, and simmer 15 minutes. Pour mixture into a blender and blend until smooth. When cooling in a refrigerator do not cover.
FOR JALAPENO ENCHILADA SAUCE:
Substitute 8 to 12 Jalapeno peppers, canned with tops cut off and seeds removed for the green chili.
FOR RED CHILI SAUCE:
Substitute 1/4 to 3/4 cup ground red chili powder for the green chili.
The enchilada sauce recipe is ready...enjoy it !
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