photo by lazyme
- Ready In:
- 1 garlic clove, minced
- 1 medium onion, chopped
- 1⁄2 cup green pepper, slivered
- 2 tablespoons oil
- 1 1⁄2 teaspoons chili powder
- 1 (28 ounce) can tomatoes, crushed
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1 tablespoon cider vinegar
- Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
- Add chili powder and cook briefly.
- Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
- Uncover and cook 10 minutes longer.
- Puree in the blender or mash with a fork.
Questions & Replies
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Well balanced sauce not too spicy, but not bland either. I took my enchiladas to church and nobody complained about the heat in fact it was quite a hit! Next time I might put a wee bit more cayenne or even cut up a fresh jalapeno to put in it, but overall it was a good all around sauce. I might try making a big batch and freezing it or canning it for later use. The directions were pretty straight forward and easy to follow as well. I mashed mine up with a potato masher but it was very nice chunky as well. Oh and I used diced tomatoes instead of crushed because they were cheaper at the store.
Ole! Good enchilada sauce. I made this as directed, but decided to get clever and use my immersion blender so that I wouldn't have to clean my blender. It didn't work very well, so dirtied them both up, lol. This made a thick and very flavorful sauce that I used to make chicken enchiladas. Thanks mliss for a great keeper. Made for Photo Tag.
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