Enchilada Sauce - Vance's Enchilada Sauce

1. 1

   reheat oven to 350 degrees (175 C.).

2. 2

   Place chiles on a cookie sheet and roast 3 to 5 minutes.

3. 3

   WATCH CAREFULLY so the chiles don't burn -- you won't like the flavor.

4. 4

   Remove chiles from oven and allow to cool.

5. 5

   Remove and discard stems, seeds and membranes.

6. 6

   Tear up chiles into small pieces and place in food processor or blender container.

7. 7

   Process until ground to a coarse powder (don't breathe in when you take off the lid!)

8. 8

   With the machine running, carefully pour in 1 to 2 cups (475 ml) hot water and process until mixture is thick.

9. 9

   Pour in tomato sauce, tomato paste, garlic, cumin, salt and oregano.

10. 10

    Process until well blended.

11. 11

    Pour mixture into a large bowl and stir in enough of the remaining water to get desired consistency.

12. 12

    It should be somewhat thick.

13. 13

    Freeze in 1-1/2 cups (350 ml) containers.

14. 14

    Makes enough sauce for about 3 recipes of Enchiladas.

* Per serving · 4 servings · Values may vary.

No additional tips available.