ENCHILADA SAUCE
This chunky, mild sauce is a great way to use up abundant veggies from the garden. It tastes great on Mexican dishes and scrambled eggs. -Rebecca Schwegman, St. Croix Falls, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 6-1/2 cups.
Number Of Ingredients 14
Steps:
- Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using tongs, place tomatoes, a few at a time, in boiling water for 30-60 seconds or just until skin at the "X" begins to loosen. Remove tomatoes and immediately drop into ice water. Pull off skins with tip of a knife; discard skins., In a Dutch oven, combine remaining ingredients. Add tomatoes and bring to a boil. Reduce heat; simmer, uncovered, 1-2 hours or until mixture reaches desired consistency., Cool slightly. Process in batches in a blender until smooth. If desired, return all to pan and heat through. Transfer to an airtight container; refrigerate up to 3 days.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 283mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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Raja Umar
[email protected]Meh.
Noine Ali
[email protected]The sauce was bland and lacked flavor. I had to add a lot of extra spices to make it taste good.
Faham Mohammed
[email protected]This sauce was a bit too spicy for my taste, but it was still good. I think next time I'll use less chili powder.
Jonathan Jones
[email protected]Easy to make and tasted great! I added a little bit of extra chili powder to give it a bit more heat. Will definitely be making this again.
C. I Toldu
[email protected]Great recipe! The sauce was flavorful and had a nice kick to it. I used it on beef enchiladas and they were delicious. My family loved it.
Anjana Saha
[email protected]This sauce is amazing! It's so easy to make and it tastes like it came from a restaurant. I used it on chicken enchiladas and they were the best enchiladas I've ever had. Will definitely be making this sauce again.
Moses Koima
[email protected]I've made this enchilada sauce recipe several times and it's always a hit with my family and friends. The sauce is flavorful and has just the right amount of heat. I like to serve it with chicken or beef enchiladas, but it would also be great on taco