Ingredients:
- 1/4 cup oil
- 1/3 cup onion, finely minced
- 1 to 2 cloves garlic, finely minced
- 10 long red chiles or 1/2 cup pure ground red chile
- 2 cups water
- 2 to 3 Tbsp. flour (optional)
- 1/2 tsp. salt (use less if you use tomato sauce, as it is salty)
- 2 fresh tomatos, pureed or 1/2 to 1 can tomato sauce
Preparation:
1. Put chiles and water in a saucepan and bring to a boil. Simmer for 15-20 minutes. Remove chiles and cool under running water. Reserve cooking water. Cut off stem, cut chiles in half and remove seeds under running water. Cut in pieces and place in blender with 1 cup water. Blend well to puree. Strain if desired.2. In a toaster oven or in a skillet, brown the flour a little.
3. Place oil in saucepan and saute onion. When transparent, add garlic
and saute for one minute. Add flour to mixture and stir well for 1 minute.
Add chile puree and cook and stir for 2 minutes. Add reserved cooking water
plus extra water to thin if necessary. Add salt and tomato or tomato sauce,
if desired. Simmer for at least 10 minutes, or while you prepare the other
ingredients for enchiladas.
Will keep in refrigerator for 1 week or may be
frozen.
Judy's Site:
Flavors of the South
Chile Pepper Recipes
Chiles Rellenos Casserole
Chile Corn Custard
Chile con Queso Dip
Chile Relleno Bake
Chile Pork Stir-Fry
Chile Potatoes
Green Chile Burgers
Enchilada Sauce
Chicken Enchilada Casserole
Stacked Enchiladas
Artichoke Salsa Dip
Jalapeno Bread
Jalapeno Quiche
Jalapeno Pie
Stuffed Jalapenos
Crab Stuffed Jalapenos
Jalapeno Poppers
Chile Pepper Recipes
Jalapeno Recipes
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
