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All-Purpose Enchilada Sauce




Source of Recipe


Carol from Sweet Sense Recipe By : Carol Williams Posted 2-24-2002 15:24


Recipe Introduction


**** When preparing the hot chili, it is advised that you wear rubber gloves and be careful to avoid getting the juice of the pepper near your eyes.



List of Ingredients





2 cloves garlic
1 hot chili peppers
1 teaspoon red pepper flakes
3 large tomatoes
1/2 cup chopped onion
1/4 cup green bell peppers
4 tablespoons canola oil
1/2 teaspoon salt
2 cups hot water



Recipe




-Split the chiles, remove seeds, finely chop; set aside.
-Peel the garlic cloves and mince finely.
-Mince the green sweet bell pepper.
-Seed the tomatoes by cutting in half and gently squeeze to release some of the seeds.
-Chop the tomatoes into small chunks.
-Combine the tomatoes, garlic, chili peppers, green bell peppers, salt and red pepper flakes in small saucepan.
-Add 2 cups hot water; cover pan and simmer for about 10-14 minutes.
-Heat the oil in a heavy skillet over medium heat; add the chopped onions, sauté just until tender, about 3-4 minutes, stirring occasionally.
-Place the tomato mixture into a blender and puree.
-Add the pureed mixture to onions in skillet.
-Simmer over low heat, uncovered, for about 10-12 minutes or until sauce has thickened.
-Use over scrambled eggs, cheese or chicken enchiladas or any recipe calling for a spicy tomato sauce.
-Makes approximately 2 1/2 cups sauce
Serving Ideas : With scrambled eggs, enchiladas, chicken, cheese soufflé.