Vegetarian enchilada sauce recipe?!
cause I want to make them tonight,
but every recipie I find has chicken or beef stock in it!. Does anyone have a good vegetarian recipe!?
thanks!Www@FoodAQ@Com
but every recipie I find has chicken or beef stock in it!. Does anyone have a good vegetarian recipe!?
thanks!Www@FoodAQ@Com
Answers:
Roasted Chile Enchilada Sauce
2 Tbsp grapeseed or olive oil
1 onion, cut into small dice
3 large green chiles (such as Anaheim,) roasted, seeded, peeled and chopped coarsely
2-3 tsp chile powder, preferable ancho
1 1/2 tsp ground cumin
1 tsp marjoram or Mexican oregano (epazote)
1 28-oz can diced tomatoes with juice, preferably roasted
1 tsp sugar
1 1/2 - 2 tsp salt
In a large, heavy-bottomed saucepan over medium heat, saute the onions in the oil for 4-7 minutes, until softened!. Add the remaining ingredients, bring to a simmer and remove from heat!. When the mixture has cooled enough, taste it and adjust the salt if needed!. Puree with an immersion blender (or even in a regular blender, just be sure to vent the steam frequently) until the mixture is smooth and even!.
If you don't know how to roast chiles, it's easy!. Just cut in half lengthwise and remove the stem and seeds!. Coat lightly in olive oil and place on a lightly greased baking sheet!. Roast in a 425 degree oven for 20-25 minutes until the skin is dark brown in spots!. If you're going to remove the skin, as soon as you take them out of the oven, put them in a plastic ziploc bag or a paper sack!. Close the bag and let the peppers steam for 30 minutes or so!. Then peel off the skins!.Www@FoodAQ@Com
2 Tbsp grapeseed or olive oil
1 onion, cut into small dice
3 large green chiles (such as Anaheim,) roasted, seeded, peeled and chopped coarsely
2-3 tsp chile powder, preferable ancho
1 1/2 tsp ground cumin
1 tsp marjoram or Mexican oregano (epazote)
1 28-oz can diced tomatoes with juice, preferably roasted
1 tsp sugar
1 1/2 - 2 tsp salt
In a large, heavy-bottomed saucepan over medium heat, saute the onions in the oil for 4-7 minutes, until softened!. Add the remaining ingredients, bring to a simmer and remove from heat!. When the mixture has cooled enough, taste it and adjust the salt if needed!. Puree with an immersion blender (or even in a regular blender, just be sure to vent the steam frequently) until the mixture is smooth and even!.
If you don't know how to roast chiles, it's easy!. Just cut in half lengthwise and remove the stem and seeds!. Coat lightly in olive oil and place on a lightly greased baking sheet!. Roast in a 425 degree oven for 20-25 minutes until the skin is dark brown in spots!. If you're going to remove the skin, as soon as you take them out of the oven, put them in a plastic ziploc bag or a paper sack!. Close the bag and let the peppers steam for 30 minutes or so!. Then peel off the skins!.Www@FoodAQ@Com
I make it up as I go along, its usually: tomato puree, chopped cherry tomatoes, garlic, chili sauce, onion and salt and pepper!. If I have a little bit of left over tinned tomatoes I'll use them too!. Ohhh, I use reggae reggae sauce too, but if you're in America I doubt you'll know what I'm talking about!!Www@FoodAQ@Com
Switch out the stock with a veggie stock and go from there!. Some years ago I used to use Rago pasta sauce and add chili powder!. If using a thicker pasta sauce try adding a bit of water!.
Good luck!.!.!.!.Www@FoodAQ@Com
Good luck!.!.!.!.Www@FoodAQ@Com