Enchilada sauce #6
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Dried minced garlic (or 2 gloves fresh; minced) |
| 3 | tablespoons | Pareve margarine |
| 3 | tablespoons | Chilli Powder (the original recipe called for 6 T!) |
| 1 | can | (14.5-oz) Stewed tomatoes-including liquid (mashed fine) |
| 3 | ounces | Tomato paste |
| 1 | cup | Vegetable Stock (I used the osem cubes) |
| 1 | cup | Water |
| Salt and pepper to taste | ||
Directions
From: "Andrea Herrera" <andreah@...> Date: Mon, 22 Jul 1996 10:13:45 +0000 Saute garlic in margarine. Add chili powder, stirring well to make a paste.
Don't let this burn -- keep stirring! Gradually add the remaining ingredients which have been mixed together prior to this step
:-) Add this liquid slowly, and stir well. Rather like making a white sauce.
Cook over a medium heat, stirring until desired consistency. Adjust seasonings.
Store in refrigerator
Makes approx 3 cups.
JEWISH-FOOD digest 271
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .