red hot enchilada sauce (sallye)
An all purpose enchilda sauce that can be served over just about any Mexican dish.
prep time
cook time
25 Min
method
Stove Top
yield
Yield about 3 cups
Ingredients
- 3 tablespoons cooking oil
- 1 tablespoon (heaping) all purpose flour
- 3 to 4 tablespoons https://www.justapinch.com/recipes/main-course/mexican/do-it-yourself-chili-powder-by-sallye.html
- 2 cups chicken broth
- 1 can hunts tomato paste
- 1 can hunts tomato sauce
How To Make red hot enchilada sauce (sallye)
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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.
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Step 2If you are not using immediately, may be stored in airtight container in fridge for up to a week.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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