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Tuesday, May 5, 2015

Red Velvet Enchilada Sauce

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

  • 1 head garlic
  • 1/2 of a large yellow onion, peeled
  • 3 tablespoons olive oil
  • 3 cups water
  • 2 large tomatoes
  • 1 (4 ounce) can chipotle chiles in adobo
  • 2 pinches dried thyme
  • 2 -4 tablespoons heavy cream
  • salt

Recipe

  • 1 cut the very top of the head of garlic off to just expose the tops of the garlic cloves.
  • 2 place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil.
  • 3 seal the top of the foil so that the garlic and onion are a little packet
  • 4 roast the onion and garlic for 45 minutes at 375 degrees.
  • 5 cut the tomatoes in half and place in a pot with the water.
  • 6 squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well.
  • 7 simmer for 45 minutes partially covered.
  • 8 let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo.
  • 9 process until smooth and return to the pot.
  • 10 mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes.
  • 11 enjoy!

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