Enchilada Sauce

Enchilada Sauce

Ready in 1 hour

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

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1 Red bell pepper; chopped
1/2 ts Dried marjoram
1/8 ts Ground allspice
Boiling water
2 Garlic; minced
1 Ancho chili; stems & seeds
1 sm Onion; chopped
Vegetable cooking spray
2 md Tomatoes; chopped
; remove
Salt; to taste
1 Bay leaf

Original recipe makes 8 servings



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

Calories Per Serving: 8 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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