Saturday, April 19, 2008

Red Enchilada Sauce

2 Tbsp olive oil
2 Tbsp flour
2 cloves garlic, minced
1/2 small onion, diced
2 Tbsp tomato paste
1/2 tsp oregano
1/2 tsp basil
2 Tbsp chili powder
2 tsp cumin
1 tsp salt
1/4 tsp black pepper
10 oz tomato sauce
1 1/2 cup water
salt and pepper, to taste

Heat a skillet over medium heat. Add olive oil and flour, stirring constantly until flour is lightly browned. Add garlic and onion, cooking until soft and lightly browned. Add tomato paste, stirring to break up and combine evenly. Add oregano, basil, chili powder, cumin, salt and pepper. Cook and stir for one minute. Add tomato sauce and water. Using an immersion blender, blend mixture until smooth. Increase heat to medium-high, stirring constantly until the mixture boils and thickens slightly. Reduce heat and simmer 5 minutes. Add salt and pepper to taste.

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