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Red Chili Sauce

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Make a double batch of this Red Chili Sauce, 'cause this will last for weeks in your refrigerator if you cover it tightly (if it isn't gobbled up sooner, that is)!

Makes: about 2 cups sauce

Cooking Time: 10 min

What You'll Need:
  • 1 (10 ¾-ounce) can tomato puree
  • 1 medium-sized onion, cut into quarters
  • 1 garlic clove
  • 1 tablespoon vegetable oil
  • 2 tablespoons chili powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
What To Do:
  1. In a blender or food processor, combine all ingredients; blend until smooth.
     
  2. Pour into a small saucepan and cook over low heat for 8 to 10 minutes, stirring occasionally, or until sauce is slightly thickened.
Note

This is a great sauce for enchiladas and if you keep some on hand, then you can use it instead of the enchilada sauce in Chicken Enchiladas, or as a taco or fajita topping.

OOH ITS SO GOOD!

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