Enchilada Sauce

Try this Enchilada Sauce recipe, or contribute your own. "Bell pepper" and "Vegetables" are two of the tags cooks chose for Enchilada Sauce.

Yield: 8 servings Ready in 1 hours

Cuisine: AmericanMain Ingredient:

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Ingredients

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Original recipe makes 8 servings

1 Red bell pepper; chopped

1/2 tsDried marjoram

1/8 tsGround allspice

Boiling water

2 Garlic; minced

1 Ancho chili; stems & seeds

1 smOnion; chopped

Vegetable cooking spray

2 mdTomatoes; chopped

; remove

Salt; to taste

1 Bay leaf

Enchilada Sauce Preparation

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