Reviewed: Nov. 20, 2011

great recipe-no doubt.i sub'ed water with chicken broth & flour with mesa flour,made a very good sauce!!

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Reviewer:

Cooking Level: Expert

Reviewed: Nov. 17, 2011

I think this sauce tastes much better than the canned versions from the store, those canned ones don't have ANY flavor. This recipe keeps in the fridge for a long time, too.

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Reviewer:

foodie13

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seaside, Oregon, USA

Reviewed: Nov. 17, 2011

Im a really kind person and never comment on recipes... but this sauce was so 'not even swallowable' that I had to. I wasted my last additional can of tomato sauce trying to help this but still had to throw it all away. I made the mistake of not reading the reviews first and like others..... it tasted like chili powder grease. Sorry :(

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Reviewer:

heidibo

Reviewed: Nov. 16, 2011

Easy and tastes amazing!

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madame cooksalot

Cooking Level: Intermediate

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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Reviewer:

TootsCooks

Reviewed: Nov. 11, 2011

This was great! I wanted to make enchilada's for dinner & realized I forgot to buy enchilada sauce so found this recipe & decided to try making it myself! It was great, just as good as from the store! I didn't have tomato sauce so instead used pizza sauce which was the closest thing I had (hey pizza sauce, tomato sauce its close enough!) I was nervous it would taste funny but my husband & I couldn't even tell! Also only had about 1/8th of a cup of chili powder left so just used that. Great recipe, I might make my own sauce from now on :-)

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Reviewer:

nrsejessica

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

This sauce rocks. I will never buy another jar or can of it from the store. I added a can of green chilies to it but it called for them in Angies Awesome Enchiladas recipe. Mmmm mmmmm mmmm.

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Reviewer:

omybatman

Reviewed: Nov. 3, 2011

Very easy tasty recipe. The chili powder is way to strong if you use 1/4 cup in my opinion. I read the reviews and went with 2 tablespoons and it was perfect. Love this one and will keep it as a regular.

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Reviewer:

torri

Reviewed: Oct. 29, 2011

So delicious. So simple and yummy. I used real onion and garlic, a little less chili powder, and let nit simmer for a hour or so. Delish.

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Reviewer:

rachel*r

Reviewed: Oct. 18, 2011

A very fine base sauce, but needs a little tweaking; why use garlic powder and onion salt, when you can just add fresh minced garlic, finely chopped onions, and then salt to taste? adding a bit of dark chocolate as mentioned by at least one other reviewer will add a bit more depth that may be lacking in a 10-minute sauce. chili powder is chili powder, so find one that works for you and roll with it... I whipped this up for the first time just now, and am quite pleased with the results. Beats canned ANY day. Also remember to dip the corn tortillas in the sauce before trying to roll them up, otherwise they'll crack and break, making a frustrating mess...

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