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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  



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




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


Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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