Enchilado sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 5 | Garlic clove(s), minced | |
| 1 | medium | Onion(s), finely chopped |
| ½ | Red bell pepper | |
| Seeded and diced and | ||
| ½ | Green bell pepper | |
| Seeded and diced or | ||
| 10 | (to 12) cachucha peppers | |
| 1 | teaspoon | Dried oregano |
| ¾ | teaspoon | Ground cumin or to taste |
| 1 | Bay leaf | |
| ½ | cup | Tomato paste |
| 1½ | cup | Beer or |
| 1 | cup | Dry white wine |
| 1 | tablespoon | Red wine vinegar |
| ¼ | cup | Cilantro |
| Or flat-leaf parsley | ||
| Finely chopped | ||
| Salt and pepper | ||
Directions
Heat the olive oil in a large saute pan. Add the garlic, onion, bell peppers or cachucha peppers, oregano, cumin, and bay leaf and cook, stirring often, over medium heat until just beginning to brown, about 4 min.
Stir in the tomato paste, beer or wine, vinegar, half the cilantro, and the salt and pepper. Bring the sauce to a boil, stirring well.
Reduce the heat and gently simmer until well flavored, about 10 min.
Stir in the remaining cilantro and correct the seasoning, adding salt or vinegar to taste.
To make Seafood enchilado, combine the sauce with 1½ pounds shrimp, diced lobster, or fish. Simmer the seafood in the sauce until just firm, about
2 min.
To save the sauce for later use, transfer it to sterile jars with tight-fitting lids. Refrigerated, it will keep for 1 week.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 66-67
Submitted By DIANE LAZARUS On 12-13-95