Enchilada sauce #6

Yield: 1 Servings

Measure 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
\N \N Salt and pepper to taste

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, .

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