Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chunky Enchilada Sauce
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- #5613
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 large yellow onion, chopped
2 green onions with their tops, chopped
2 cloves garlic, crushed
1 can (28 ounce size) diced tomatoes
1 can (4 ounce size) chopped green chilies
1/4 teaspoon ground cayenne pepper
3 tablespoons chili powder
1/2 teaspoon cumin
1 1/2 cup water
3 dashes Tabasco sauce
1 tablespoon soy sauce
3 tablespoons cornstarch
salt and pepper, to taste
directions
Saute the yellow onion and garlic in a large saucepan. Cook, stirring, for 5 minutes, until the onion softens slightly.
Add the tomatoes, chilies, green onions, and the spices, then stir. Cover and cook over low heat for 15 minutes.
Add 1 cup of the water and the soy sauce. Mix the cornstarch in the remaining 1/2 cup water. Add to the sauce while stirring. Cook, stirring, until thickened.
Add a little more water if sauce becomes too thick.
added by
a1hotfood
nutrition data
Nutritional data has not been calculated yet.
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