Basic red enchilada sauce

Yield: 1 Servings

Measure Ingredient
1 Cover chiles with warm water. Let stand until softened; about 30
Minutes; 2.rain. Strain liquid; reserve. Remove stems; seeds and
Membranes from chilies. 3.Cook and stir onion and garlic in oil in a
2 quarts Saucepan until onion is tender. 4.Stir in chilies; 2 cups of the
Reserved liquid and the remaining ingredients. 5.Heat to boiling; reduce
Heat Simmer; uncovered, 20 minutes; cool. 6.Pour into a food processor
Workbowl fitted with steel blade or into a blender container; cover and
Process until smooth.
Makes about 2 1/2 cups sauce.


Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 14, 98

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