Cover ancho chili with boiling water in small bowl; let stand until softened, 10-15 minutes. Drain. Process ancho chili, tomatoes, bell pepper, onion, garlic, marjoram, and allspice in food processor or blender until almost smooth. Spray small skillet with cooking spray; heat over medium heat until hot. Fry sauce and bay leaf over medium heat until thickened to a medium consistancy; discard bay leaf and season to taste with salt. Serve hot. Per serving: 14 Calories; less than one gram Fat (9% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 72mg Sodium Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler
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