Onion 1 Garlic 4 pods Olive oil 2 tblsp Tomato puree 1/4 cup Red chili powder 1-2 tsp Oregano 1/2 tsp Mixed herbs 1/2 tsp Cumin seeds 1/2 tsp Salt to taste Pepper 1 tsp Brown sugar or white sugar 1 tsp Plain flour 1 tsp Lemon juice few drops
Chop the onions roughly. In a pan add 1 tblsp of oil and cook the onions and the garlic pods till it becomes nice golden brown. Alternatively you can use onion powder and garlic powder available in super markets. If you have the powders skip the first step and go ahead with grinding.
Once it is done switch off the flame and add the tomato puree (if your tomatoes are nice ripe and red in colour add 3 tomaotes) cumin seeds, red chili powder,herbs and oregano. Add little salt.
Once the mixture is cool grind this into a fine paste.
In the pan add 1 tblsp of olive oil and add the plain flour to this. Cook for 2 minutes and add the ground paste to this. Add water to reach a saucy consistency.
Add pepper powder and brown sugar. Boil this for 2 minutes and switch it off. If using for the rice, burrito or quesadilla, do not add more water. Let this be like a thick sauce. If using for pasta let be little thinner. Switch off the flame and add few lemon juice.
Home made enchilada sauce is ready. This can be stored in clean air tight container and stored in the refrigerator for 3-4 days.
Notes:
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