Recipe by Laurenhanna
I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean!
Top Review by Sydney Mike
Made up this recipe almost as soon as I'd tagged it, & did leave out the optional red pepper flakes, 'cause the jalapeno that I did include was plenty of heat for us! It made a great dip for some cheese sticks & I'll be using it on a couple of other recipes over the next few days, including a couple of baked chicken breasts! You have a VERY, VERY TASTY SAUCE HERE ~ Thanks for sharing the recipe! [Made & revciewed in New Kids on the Block tag]
- 1 tablespoon olive oil
- 1⁄4 cup onion (white, minced)
- 1⁄2 jalapeno (seeded and chopped finely)
- 2 pinches cinnamon
- 1⁄4 teaspoon oregano
- 1 1⁄4 teaspoons white sugar
- 1⁄8 teaspoon red pepper flakes (optional, to taste)
- 1 (14 1/2 ounce) can tomato sauce
- 1⁄2 teaspoon garlic salt (or 1 med. garlic clove)
- 1 teaspoon dried onion (or 1/2 tsp onion powder)
- 1 cup water
- 1⁄4 teaspoon lime zest
- 1 tablespoon fresh basil (chopped, or 1 tsp dried)
- 1 tablespoon fresh parsley (chopped, or 1 tsp dried)
- 2 tablespoons cilantro (chopped)
- 3 tablespoons salsa (homemade is best!)
Directions See How It's Made
- Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well).
- add remaning ingredients to the pan and bring to a boil.
- Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min).
- Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!