Food recipes
Enchilada Sauce
Enchilada Sauce Ingredients: tomatoes, red, ripe, raw, year round average spices, garlic powder spices, chili powder salt, table sugars, granulated oil, olive, salad or cooking wheat flour, white, all-purpose, unenric...
Enchilada Sauce
Ingredients:
tomatoes, red, ripe, raw, year round average
spices, garlic powder
spices, chili powder
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
Directions:
Place the tomatoes in a large non-reactive pan (stainless steel or enamel).
Heat gently to soften tomatoes.
Run through food mill fitted with fine screen to remove seeds and skins.
Return pulp and juice to the pan.
If the tomatoes are juicy, simmer the sauce for atleast 1 hour.
When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder.
Stir well.
In a separate pan heat oil and add flour to make a roux.
Blend 4 cups warm tomato juice to roux and mix well.
Quickly stir roux paste into boiling tomato juice.
Continue stirring to avoid lumps until mixture thickens.
If too thick, add water until desired consistency is reached.
Adjust seasonings.
Ladle into hot jars and process 30 minutes in a water-bath canner.
Ingredients:
tomatoes, red, ripe, raw, year round average
spices, garlic powder
spices, chili powder
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
Directions:
Place the tomatoes in a large non-reactive pan (stainless steel or enamel).
Heat gently to soften tomatoes.
Run through food mill fitted with fine screen to remove seeds and skins.
Return pulp and juice to the pan.
If the tomatoes are juicy, simmer the sauce for atleast 1 hour.
When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder.
Stir well.
In a separate pan heat oil and add flour to make a roux.
Blend 4 cups warm tomato juice to roux and mix well.
Quickly stir roux paste into boiling tomato juice.
Continue stirring to avoid lumps until mixture thickens.
If too thick, add water until desired consistency is reached.
Adjust seasonings.
Ladle into hot jars and process 30 minutes in a water-bath canner.