Enchilada Sauce (Wheat-Free) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Wheat-free Recipes & Menues by Carol Fenster, Ph.D. P. 83, c. 2004 Ingredients:
1 tablespoon canola oil |
1 small onion, finely chopped |
1 garlic clove, minced |
1 (16 ounce) can tomatoes, cut into small pieces, undrained |
1 (6 ounce) can tomato paste |
1 teaspoon chili powder |
1/2 teaspoon dried oregano |
2 tablespoons fresh cilantro, chopped |
1/2 teaspoon salt |
1 teaspoon honey |
Directions:
1. Heat the oil in a medium, heavy saucepan over medium heat. Add the onion and garlic and saute for 3 to 5 minutes, until the onion is transparent. Ad the tomatoes with their juice and the remanining ingredients and bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
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