Enchilada sauce #5

Yield: 1 Servings

Measure Ingredient
2 Cloves garlic; peeled
1 ounce Butter
6 tablespoons Chili powder
14 ounces Italian plum tomatoes; canned
2 tablespoons Tomato paste
1 cup Chicken stock
1 cup Water
¼ teaspoon Salt
⅛ teaspoon Pepper
½ cup Cilantro; fresh

From: schiele@...

Date: Sun, 30 Jun 96 15:50:55 -0400 Recipe By: RFC - Joel.Ehrlich@...

Use the metal blade of the food processor. With the motor running, drop the garlic through the feed tube to mince. Saute the garlic in the butter over medium heat in a medium (2 quart) saucepan for 1 - 2 mins. Reduce the heat to low. Stir in the chile powder. Cook, stirring constantly, for 2 - 3 mins. to remove the raw taste - don't let it burn. Set aside off the heat.

Mash the tomatoes with a fork. Stir the tomatoes, tomato paste, chicken stock, water, salt and pepper together. Add to the chile powder in the saucepan. Set over medium heat. Simmer, stirring frequently, for 10 mins.

Adjust seasonings. Use the metal blade of the food processor to mince cilantro. Stir into the sauce after the sauce has finished cooking. Store refrigerated. Makes about 4 cups.

MC-Recipe Digest V1 #135

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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