Wednesday, March 30, 2011

Enchilada Sauce

2 cloves garlic, minced
1 tsp olive oil
3 small jalapeno peppers, finely chopped
1/4 tsp chili powder
1/2 tsp ground cumin
1/2 C vegetable broth
1 C tomato sauce

In a medium saucepan, saute garlic in olive oil. Add jalapeno peppers, chili powder, cumin, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Set aside for later.

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