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Enchilada Sauce
Ingredients:
-
2 tins of
whole plum tomatoes.
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16 cloves of
garlic, peeled & roughly chopped.
-
2 handfuls of
dried, red chilies. Rinsed well, stalks
chopped off.
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2 teaspoons
ground cumin.
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2 teaspoons
dried oregano.
-
1 teaspoon of
salt.
Method:
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Add chopped garlic, chilies, oregano & cumin
to a pan. The pan should have no oil in it &
should not be heated at this point.
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Add salt.
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Add tinned tomatoes & mix all ingredients well.
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Turn the heat on & bring to the boil.
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Cover & simmer for 40 minutes.
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After 40 minutes, turn the heat off, & allow to
cool (covered) for 30-60 minutes.
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Once cooled, hand blend until the sauce is a
smooth consistency. Checking to see if any
further seasoning is required.
Recipe courtesy of Craig & Natalia.
See this recipe on YouTube.
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