Tuesday, February 24, 2009

Enchilada Sauce

This is our favorite red enchilada sauce for cheese enchiladas and the like. It is great, because unlike the store bought kind, it is not spicy for my kids. We love to pair it with this spanish rice recipe They work well together since some of the ingredients coinicide with each other (the onion and tomato sauce) If you want it spicier, just use a hot salsa.


1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water


Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

1 comment:

iamjaytee said...

I made this tonight, though I added more tomato sauce, but it was delicious and my husband liked it.