Chile Puree

Page 50

| Course Type: Sauces/Gravies

(1 review)

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Recipe Review

Hooray, this is THE Tex-Mex chile sauce, the one used to make enchiladas or chile con carne. Much better than the packets or cans of enchilada sauce, and the same taste I grew up loving.

The first time I made it, I needed to add about 2tbl sugar (rather than 1/2tsp) to take the edge off the bitterness. The second time, only 1tbl was needed. Just add what you need -- this did not make a sweet sauce.

Makes about 4 cups. I used half for a dozen enchiladas and froze the other half for use later.

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