Enchilado sauce

2 cups

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
5 Garlic clove(s), minced
1 medium Onion(s), finely chopped
½ Red bell pepper
Seeded and diced and
½ Green bell pepper
Seeded and diced or
10 (to 12) cachucha peppers
1 teaspoon Dried oregano
¾ teaspoon Ground cumin or to taste
1 Bay leaf
½ cup Tomato paste
1½ cup Beer or
1 cup Dry white wine
1 tablespoon Red wine vinegar
¼ cup Cilantro
Or flat-leaf parsley
Finely chopped
Salt and pepper

Directions

Heat the olive oil in a large saute pan. Add the garlic, onion, bell peppers or cachucha peppers, oregano, cumin, and bay leaf and cook, stirring often, over medium heat until just beginning to brown, about 4 min.

Stir in the tomato paste, beer or wine, vinegar, half the cilantro, and the salt and pepper. Bring the sauce to a boil, stirring well.

Reduce the heat and gently simmer until well flavored, about 10 min.

Stir in the remaining cilantro and correct the seasoning, adding salt or vinegar to taste.

To make Seafood enchilado, combine the sauce with 1½ pounds shrimp, diced lobster, or fish. Simmer the seafood in the sauce until just firm, about

2 min.

To save the sauce for later use, transfer it to sterile jars with tight-fitting lids. Refrigerated, it will keep for 1 week.

The Caribbean Pantry Cookbook

by Steven Raichlen

ISBN 1-885183-10-0

pg 66-67

Submitted By DIANE LAZARUS On 12-13-95

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