Hmmm. This tastes fine, but is too runny to be considered "sauce." I wish I would have read some reviews beforehand, but b/c I was racing against the clock, I didn't. Many reviewers suggested that the ingredient list is inaccurate. I agree. Tomato paste is sold in 6 oz. cans & tomato sauce in 8 oz. ones. Those who subbed tomato paste for sauce yielded excellent results. I ended up adding a bit more salsa (1/2 c. total), hoping my sauce would thicken, but had no luck w/ that. I then dissolved 1 T cornstarch in 1 T cold H2O, added this "slurry" to my sauce, brought to a slight boil & thickened this way. Next time, I'll substitute tomato paste! And, despite GABESGIRL's comment about this not being authentic.... I can't attest to whether this is or not (I'm not of Mexican descent), but I CAN say it was not bland in the least (or sweet...). I considered Mrs. Epsy's enchilada sauce, but it seemed too spicy for my mom's palate (I was hosting my parents for dinner). Yes, maybe this is bland compared to the "real" thing, but it was perfect for what I needed it to be - a mild, sligtly seasoned sauce to top my spinach enchiladas wtih. NOTE: I subbed dried minced onion for fresh (why chop 1 t worth???) and this seemed to work just fine. :) Oh, and use Mexican oregano. It has a stronger flavor and therefore holds up MUCH better to the strong flavors of SW cooking. Thanks for sharing, Sal. I'm adding your recipe to my "keeper" file right now! :-)
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Hmmm. This tastes fine, but is too runny to be considered "sauce." I wish I would have read...