Crimson Enchilada Chile Sauce
4.5 from 2 ratings
Crimson Enchilada Chile Sauce made quite smoky and involving with the addition of chipotles in adobo sauce.
- 3 roma tomatoes
- 1 clove garlic
- 1/2 cup chicken, crimson meat or vegetable inventory
- 1/2 crimson onion
- pinch mexican oregano
- 1 chipotle in adobo sauce + 2 teaspoons sauce
- 1 teaspoon original lime juice
- 1. Region all substances in a blender or meals processor. 2. Job except refined. 3. Region the sauce in a pan over medium warmth and advise to a boil. 4. Decrease warmth and allow to simmer except the sauce has the consistency of a thick pasta sauce.