Preparation Time : 10 mins | Cooking Time : 25 Mins | Yields: 1 cup
Onion 1 Garlic 4 pods Olive oil 2 tblsp Tomato puree 1/4 cup Red chili powder 1-2 tsp Oregano 1/2 tsp Mixed herbs 1/2 tsp Cumin seeds 1/2 tsp Salt to taste Pepper 1 tsp Brown sugar or white sugar 1 tsp Plain flour 1 tsp Lemon juice few drops
Method:
- Chop the onions roughly. In a pan add 1 tblsp of oil and cook the onions and the garlic pods till it becomes nice golden brown.
- Alternatively you can use onion powder and garlic powder available in super markets. If you have the powders skip the first step and go ahead with grinding.
- Once it is done switch off the flame and add the tomato puree (if your tomatoes are nice ripe and red in colour add 3 tomaotes) cumin seeds, red chili powder,herbs and oregano. Add little salt.
- Once the mixture is cool grind this into a fine paste.
- In the pan add 1 tblsp of olive oil and add the plain flour to this. Cook for 2 minutes and add the ground paste to this.
- Add water to reach a saucy consistency.
- Add pepper powder and brown sugar. Boil this for 2 minutes and switch it off.
- If using for the rice, burrito or quesadilla, do not add more water. Let this be like a thick sauce.
- If using for pasta let be little thinner.
- Switch off the flame and add few lemon juice.
- Home made enchilada sauce is ready. This can be stored in clean air tight container and stored in the refrigerator for 3-4 days.
Notes:
- This sauce can be used for making pasta too.
- Keep it refrigerated for 3-4 days in a clean jar.
- You can use ripe red tomatoes instead of store bought tomato puree.
