Enchiladas Sauce
Ingredients
- 2 Tbsp Chipotle in Adobo Sauce Chopped
- 1 Tbsp Olive Oil
- 156 ml Tomato paste 1 Can
- 398 ml Tomato Sauce Or pureed Tomatoes
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Cumin
- 1 Tbsp Oregano
- 1/8 tsp Cinnamon
- 2-3 Pinches Salt Large Pinches
- 1 Tbsp Lemon Juice
- 1-2 Tbsp Apple Cider Vinegar Alternative to Lemon Juice
Instructions
- First things first again lets do our "Mise en place". Measure all your spices together, gather your Tomato cans and Stock and Measure out your Lemon Juice or Apple Cider Vinegar.
- Chop the Chipotle Peppers with a little of the Adobo sauce from the can.
- Find a heavy bottom Sauce pan, I love my Cast Iron Pots, and place on cook top. Heat up over medium heat, add the Olive Oil and allow to heat up then add the Tomato Paste and cook for 1-2 minutes. This will remove some of the chalky flavour Tomato Paste has.
- Add the rest of the ingredients to the pot and simmer away for 20-25 minutes. Continue to stir on occasion so nothing sticks to the bottom.
- It should thicken slightly as it cooks. When finished remove from heat and add to your prepared Chicken Enchiladas.
Notes
The Heavy Bottom Pot will help maintain a much more even heat when you are simmering food. It will be less likely that one area of your pot will get so hot it starts to burn.
You can make this Salsa Verde Vegetarian Friendly by substituting Chicken stock for Vegetable Stock.
The heat can also be controlled depending upon how much Chipotle you decide to add.