RED HOT ENCHILADA SAUCE (SALLYE)
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1Heat oil in heavy saucepan over medium heat, add flour and stir until well blended into a roux (about 1 minute).
Add all other ingredients and bring to a boil
Turn heat to low and simmer for 15 to 20 minutes until sauce is thickened and smooth. Stir occasionally to keep from sticking.
Taste and add additional seasoning if necessary to suit your taste.
2If you are not using immediately, may be stored in airtight container in fridge for up to a week.