We halved this recipe, pureed the crushed tomatoes, and left out the chunky onions and bell peppers. We ended up with an amazing thick-but-smooth, perfectly spiced red sauce! Just spicy enough to be interesting, but not too hot to eat. I used this with a copycat recipe for Taco Bell enchiladas, and the results were 100 times better than any fast food place or restaurant! The sauce really made the meal, and a half recipe made enough for 5 large enchiladas (and we used a lot of sauce). Truly this is a must have for any Mexican or Tex-Mex meals we make in the future!
Was this review helpful?
40 users found this review helpful
We halved this recipe, pureed the crushed tomatoes, and left out the chunky onions and bell...