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Ten Minute Enchilada Sauce

Reviewed: Nov. 14, 2011
I'm an experienced cook, but using the spices I had on hand, it turned out really awful. I buy them in the organic bulk section of a nutrition center, but it's still hard to know how fresh those spices are. So, I rushed out to the grocery store, made it again, and found the key is using the recommended Chile New Mexico Molido spice and fresh garlic and onion. I found 2-1/2 Tblsp of chili pwdr was plenty, bumped up the cumin and added oregano and garlic salt. It turned out way better with a fresher taste. I didn't give it a five, because I found a reasonably priced canned sauce without additives that tastes very similar to this recipe, and there is no way to make this taste fresh in ten minutes. Flavors have to blend, especially dry spices, so I simmered for 15-20 min. tasting along the way, then let it sit for 10 min. This is a fine base recipe to tweak to your own taste, but use fresh ingredients whenever possible.
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