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Enchilada Sauce
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Carol Welte

  • 12 oz (336 grm). New Mexican Long Red Chili Pods, dried
  • 7 tbsp (100 ml) salt
  • 5 tbsp (70 ml) garlic powder
  • 5 tbsp (70 ml) cumin
  • 2 tbsp (30 ml) sugar
  • 2 tbsp (30 ml) minced onion flakes
  • 1 tbsp (15 ml) dried oregano leaves
  • 12 oz (336 grm). can beer
  • Place dried chili pods in large stockpot and cover with water.
  • Bring to boil and cook until pods are very soft and stems remove easily.
  • Remove all stems, but leave seeds (seeds are heat).
  • Place softened pods in food processor/blender and emulsify until seeds are no longer visible.
  • While processing, add all remaining ingredients, except beer.
  • Once processing is completed, return sauce to stockpot.
  • Add beer and cook down to desired consistency.

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