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Showing 1-4 of 4
on September 27, 2009
Excellent recipe. Thank you so much for sharing. I had red chili sauce already prepared and had used this recipe: http://www.recipezaar.com/Red-Chili-Sauce-314038 I keep that sauce, as a base for many recipes as it saves me time. I prefer a very smooth sauce so I pureed the tomato (diced) with the chicken stock (I use better than boullion stock base). This really is a lovely sauce no matter how you how you alter the preparation. Thank you so much for sharing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 16, 2009
This is an intricate sauce, with wonderful depth of flavour - well worth the time to make it, although I didn't find it an unreasonable amount of time for what is an authentic enchilada sauce from scratch! One thing I'd suggest, although I didn't realize this until it was too late for this batch, is to press or mince the garlic and stir it in after the blending is complete - garlic, when processed in a blender or food processor, can impart a bitter flavour - I don't recall the science behind it, but read that on Elizabeth Baird's blog, and since changing that one piece of prep work when I make hummus, have definately noticed a difference. I'd really like to can some of this stuff to keep it handy, and give away to some of my spice-lovin' friends! I did use vegetable stock (homemade) in place of the chicken stock. Thanks for sharing this recipe, SpicyDoc! Made for PAC Fall 2009.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 25, 2009
I was looking for a recipe to use a supply of dried chiles I had in my pantry and this one looked wonderful. The sauce was very easy to prepare and I found it very spicy on its own, but when paired with the black bean enchiladas I made it was excellent. The only change I made was to use homemade vegetable stock rather than chicken. Thanks for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 17, 2006
Tasty! This is not a recipe for someone looking for a quick enchilada sauce. If you are looking for an authentic style sauce with lots of flavor, this recipe fits the bill quite nicely. I had to salt the sauce to taste (probably because I used low sodium chicken stock). Thanks for the recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1085 g)
Servings Per Recipe: 1
The following items or measurements are not included: