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- Sauce for breakfast burritos, enchiladas, etc.
- 2 tbsp (30 ml) olive oil
- 1 small onion, minced
- 4 clove garlic, pressed in garlic press
- 1/4 tsp (1 ml) garlic salt
- 1/4 teasppon cumin
- 4 tbsp (60 ml) chopped green chili
- 2 cups (475 ml) water
- 2 tbsp (30 ml) cornstarch
- Saute onion and garlic in olive oil till onion is tender
- Mix cornstarch and water till smooth; add to above mixture.
- Add cumin and green chili to above mixture.
- Bring to a boil, turn down heat and simmer 30 minutes.
- Add garlic salt only if you want a little more garlic flavor and need more salt.
- Serve on breakfas burritos or use as enchilada sauce.
- 1/2 Use the recipe per person.
- The chilis can be adjusted to taste as to hot you want it to be.
I use this on my breakfrast burritos which I have at night for supper and as my enchilada sauce for leftover roast beef, pork or chicken or no meat at all. It is a favorite of my family.
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