Thursday, September 22, 2011

Enchilada Sauce

Enchilada Sauce

4 cups flour
2 TBSP salt
7 TBSP paprika
4 TBSP chili powder
2 tsp. garlic powder
1 TBSP onion powder

Mix all ingredients. Store in closed container in * refrigerator. Will keep for months.
2/3 to 1 cup of mixture to 4 cups of water...cook till slightly thickened. Makes 4 cups of sauce...

Note: use any brand of chili powder you prefer. This is a very good sauce.
* with a batch in the frige, you can have a small or large uses at all times.

Recipe from my Mom's friend, Dee Dee..thanks for sharing

Can't Wait for Three Days Salsa ...(not cooked)

4 pounds ripe roma tomatoes
2 large onions, chopped
2 cloves garlic, cleaned and minced
8 ounce jar of jalapeno peppers
2 TBSP dried cilantro
1 tsp black pepper
2 TBSP ground cumin
2 TBSP dried parsley
1 TBSP salt
1 TBSP vewgetable oil
1 TBSP cider vinegar

Tomatoes should be scalded, peeled,and chunked.
Chop jalapeno peppers, remove seeds and stems
Mix all ingredients together, place in a glass bowl and cover.
Refrigerate for three day so flavors will be blended. Be sure to
use Roma tomatoes, as they are less juicy. DO NOT COOK THIS SALSA.