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    Mexican Chile Sauce


    Source of Recipe


    Aunt Saunny

    This recipe makes enough sauce for 20 enchiladas.

    1 med-sized onion, minced
    2 Tbsp. Oil
    3-1/2 C tomato puree
    2 cloves of garlic, minced or pressed
    1/2 tsp. ground cumin
    1/4 tsp. oregano leaves, crumbled
    1 tsp. salt

    In a pan, cook onion in oil over medium heat just until limp. Add tomato puree and garlic. Gradually stir in chili powder. Add cumin, oregano and salt. Cover
    and simmer for 30 minutes, stirring frequently, to blend flavors. Pour through wire strainer. Makes about 3 cups.

 

 

 

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