Enchilada Sauce
Made some enchilada sauce the other day, and my sweetie wanted to know what went into it, so here’s the #recipe before I forget.
Ingredients:
- 1 qt tomatoes, fresh or frozen
- 3-6 chiles, pulled off the ristra, stems & seeds removed
- 2 tsp Better Than Bouillon roasted chicken flavor
- 1 tsp onion powder
- pinch salt
- 1 tsp smoked paprika or ½ tsp liquid smoke
Directions:
- Throw everything into a blender, and blend until smooth.
- Put into a pan, and simmer until it’s reduced down to about a pint (by half)
- Enjoy
Edited to add: Our rule for the chiles is “about one chile per medium-large tomato.” That seems to work out to four-five per quart, but we need to make sure we’re not missing seeds at that rate.
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