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Enchilada Sauce   Veg  HT  ACC  Mexican  25mins

 

Serves 6    Hot   Vegetarian  Vegan  Vegetables  Spices  Herbs  Accompaniment  Gluten Wheat Dairy Free  Eggless  Mexico  Nth American  North America  

 

Ingredients

2x 400g/14oz tins Chopped Tomato
1/2 Green Capsicum (sweet pepper), deseeded and chopped
1 Stick Celery, chopped
1/2 Onion, chopped

2 tbsp Fresh Parsley
2 Garlic Cloves, chopped

2 Hot Chilies, deseeded
1 teasp Dried Basil

1 teasp Dried Oregano,
1/2 teasp Ground Coriander,
1/2 teasp Ground Cumin

 

Instructions

 

1. Place all the sauce ingredients (apart from one of the tins of tomatoes) in a food processor or blender and process until relatively smooth.

 

2.  Transfer to a medium saucepan, add the remaining tin of tomatoes, bring to the boil then reduce the heat and simmer, uncovered, for 20 minutes, stirring from time to time. 

 

 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size

 

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

 

Make Ahead/ Freeze

 

Tips, Options and Substitutions

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Main equipment required to make this recipe

 

Measuring Scales

Saucepan

Wooden or Plastic Spoon

 

Related Recipes and Information

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Vegetable Side Dish  Recipes  

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