Wednesday, October 16, 2013

Red Enchilada Sauce (or turn it into Enchilada Soup)

If you look on the label of a can or jar of enchilada sauce, you may be dismayed as to what you find in it. Never fear! A better recipe is here!

Red Enchilada Sauce

- 1 diced onion
- 1 bell pepper (any color)
- 1/2 tsp. kosher salt
- fresh cracked pepper
- 1 Tb. chile powder
- 2 tsp. cumin
- 2 tsp. coriander
- 1.5 Tb. minced garlic
- 2.5 Tb. agave or honey
- 1 c. water
- 1 28 oz. can tomato sauce 
- Opt. 2 diced tomatoes or 1 14 oz. can diced tomato
- 1 4 oz. can diced green chilies

1. Saute (in 1 Tb. water or oil) onion, bell pepper and salt until onion is translucent
2. Add all other ingredients and simmer for 20 min. Puree if desired.

Makes about 6 cups

- You can freeze this in smaller portions to be used later
- Add a can of corn, a can of any kind of beans and a half a cup of rice to make into Red Enchilada Soup. Serve with avocados, cilantro and lettuce for garnish

No comments: