Recipe: Enchilada Sauce

ENCHILADA SAUCE

2 cloves garlic, minced (2 teaspoons)
2 tablespoons butter or margarine
6 tablespoons chili powder or to taste
5 fresh tomatoes, peeled and chopped*
2 tablespoons tomato paste
1 cup chicken broth
1 cup water
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
1/2 cup minced fresh cilantro

In a 1 1/2 to 2-quart saucepan, saute the garlic in the butter over medium heat for 1 to 2 minutes.

Reduce heat to low and stir in the chili powder. Cook, stirring constantly, for 2 to 3 minutes to remove the raw chile flavor. Watch carefully because the powder burns easily.

Set aside off heat. Add the tomatoes, tomato paste, chicken broth, water, salt and pepper to the saucepan. Bring to a simmer over medium heat and cook, stirring frequently, for 10 minutes.

Remove from heat, stir in the cilantro and adjust seasonings.

The sauce may be used immediately, refrigerated for 3 to 4 days, or frozen for several months.

*To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.

Makes about 3 1/2 cups
Adapted from source: Cuisine of the American Southwest by Anne Lindsay Greer