Enchilada Sauce #6
Try this Enchilada Sauce #6 recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
sauces
garlic
tomato
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 1 c water
- 3 oz tomato paste
- 1/2 ts dried minced garlic (or 2
- 1 c vegetable stock (i used the
- 3 tb chilli powder (the original
- 3 tb pareve margarine
- 1 cn (14.5-oz) stewed
- Carbohydrate 241.62096681945 g
- Cholesterol 0 mg
- Fat 40.04742413565 g
- Fiber 52.3048689028704 g
- Protein 55.4921729064 g
- Saturated Fat 8.3398285395 g
- Serving Size 1 1 Serving (1437g)
- Sodium 10635.73146205 mg
- Sugar 189.31609791658 g
- Trans Fat 3.35984909688 g
- Calories 1350 calories
From: "Andrea Herrera" <andreah@utj.org> Date: Mon, 22 Jul 1996 10:13:45 +0000 Saute garlic in margarine. Add chili powder, stirring well to make a paste. Dont let this burn -- keep stirring! Gradually add the remaining ingredients which have been mixed together prior to this step :-) Add this liquid slowly, and stir well. Rather like making a white sauce. Cook over a medium heat, stirring until desired consistency. Adjust seasonings. Store in refrigerator Makes approx 3 cups. JEWISH-FOOD digest 271 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
