Basic red enchilada sauce

1 Servings

Ingredients

Quantity		Ingredient
1		Cover chiles with warm water. Let stand until softened; about 30
		Minutes; 2.rain. Strain liquid; reserve. Remove stems; seeds and
		Membranes from chilies. 3.Cook and stir onion and garlic in oil in a
2	quarts	Saucepan until onion is tender. 4.Stir in chilies; 2 cups of the
		Reserved liquid and the remaining ingredients. 5.Heat to boiling; reduce
		Heat Simmer; uncovered, 20 minutes; cool. 6.Pour into a food processor
		Workbowl fitted with steel blade or into a blender container; cover and
		Process until smooth.
		Makes about 2 1/2 cups sauce.

NOTES

Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 14, 98