Enchilada Sauce
2 T olive oil
1 c diced onion
1 1/2 T garlic, more or less depending on your taste
1 tsp salt
1 tsp cumin
2 tsp chili powder
1 quart drained tomatoes (diced, whole, or crushed, - they all work just fine)
2 T canned chipotle peppers in adobo sauce (more = more spicy, less = less spicy; adjust to your taste, 2 T will make a medium sauce)
In a heavy skillet, saute onion until soft, add salt and garlic and saute for 1 - 2 min longer, add spices, tomatoes, chipotle peppers and bring to a medium simmer. Cook on med for approx. 15 - 20 min. Adjust simmer time depending on how thick you like the sauce - cook longer for a thicker sauce.
Use immersion or regular blender to puree ingredients. Sauce will last 10 days in fridge. I haven't frozen it, but I imagine that wouldn't be a problem. Yields 3 1/2 c.
No comments:
Post a Comment