RED HOT ENCHILADA SAUCE (SALLYE)

sallye bates

By
@grandedame

An all purpose enchilda sauce that can be served over just about any Mexican dish.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Yield about 3 cups
Cook:
25 Min
Method:
Stove Top

Ingredients

3 Tbsp
cooking oil
1 Tbsp
(heaping) all purpose flour
2 c
chicken broth
1 can(s)
hunts tomato paste
1 can(s)
hunts tomato sauce

Step-By-Step

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.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican