Roasted Tomato Enchilada Sauce the Editors of Publications International, Ltd.
This recipe is part of the recipe for Chicken, Spinach & Raisin Enchiladas
Makes 6 servings
|2||pounds small tomatoes|
|1||red bell pepper|
|4||cloves garlic, unpeeled|
|2||teaspoons olive oil|
|1||small onion, chopped|
|1||tablespoon chili powder|
|1/2||teaspoon ground cinnamon|
|1/4||teaspoon ground cloves|
- Place tomatoes, pepper and garlic in 13X9-inch baking dish. Broil 2 inches from heat 8 to 9 minutes or until vegetables are browned in spots. Turn vegetables; repeat 2 more times until vegetables are browned on all sides.
- Place tomatoes in food processor or blender, discarding any liquid remaining in pan. Peel skin from pepper and remove stem and seeds. Add pepper to tomatoes. Slice open garlic cloves and press into tomato mixture; process until smooth. Set aside.
- Meanwhile, heat oil over medium-high heat in large saucepan. Add onion; cook and stir 4 minutes or until tender. Add chili powder, cinnamon and cloves. Continue cooking 1 minute. Reduce heat to medium-low. Pour tomato mixture into pan and simmer, uncovered, 10 minutes or until heated through. Serve immediately.
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