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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is an outstanding alternative to canned enchilada sauce. Ingredients:
2 (16 ounce) cans tomatoes |
2 tablespoons oil |
1 cup onion, finely chopped |
1 small jalapeno pepper, minced |
2 garlic cloves, minced |
2 tablespoons red wine |
1 teaspoon dried oregano |
1 teaspoon dried ancho chile powder |
1/2 teaspoon cumin |
1/2 teaspoon dried basil |
Directions:
1. Drain the tomatoes, and reserve the juice.
2. Chop the tomatoes, and set aside.
3. In a medium saucepan, heat the oil over medium heat.
4. Add the onion, jalapeno and garilc.
5. Cook until onion is translucent, but not browned, about 5 minutes.
6. Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens sllightly.
7. Using a food processor or hand blender, puree the sauce.
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