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Enchilada Sauce

Submitted by Elizabeth Evitts Dickinson.

1 small onion, chopped
3 cloves of garlic, minced
2 T. olive or canola oil
1 large mason jar of pureed whole tomatoes (or a large can)
1 T. of chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. of oregano
1 T. some fresh lime juice
1 chipolte chili in adobo sauce, chopped (optional)

Heat oil in frypan over medium heat. Saute onion and garlic in the oil until soft. Add remaining ingredients. Bring to soft boil. Reduce heat and simmer for at least 30 minutes for all the flavors to develop. Add a dollop of tomato paste if it's too watery. Great with black bean filling for enchiladas.

Comments: Send us comments about this recipe steve@pulpkitchen.com