EASY EN­CHI­LADA SAUCE

Life & Style Weekend - - MAGAZINE | FOOD & WINE - mag­gies.col­[email protected]­pond.com

IN­GRE­DI­ENTS

1⁄4 cup olive oil; 1⁄4 cup plain flour; 410g can crushed Ital­ian to­ma­toes; 1 hot long red chilli, seeded and minced or 1 tbsp dried chilli flakes; 1

1⁄2 tsp dried oregano; 1 tsp ground cumin seeds; 2 cloves gar­lic, peeled and crushed; 1 tsp onion pow­der; 1 tbsp packed brown sugar; 1 cup wa­ter; salt and pep­per, to taste

METHOD

Heat oil in a sau­cepan over medium heat and grad­u­ally add flour, stir­ring un­til com­bined.

Add crushed to­ma­toes (with juice), chilli or chilli flakes, oregano, cumin, gar­lic and onion pow­der. Stir to com­bine and bring to a sim­mer. Stir in sugar and wa­ter and bring to the boil; cover and re­duce heat to a sim­mer and cook for around 10 min­utes or un­til re­duced and thick­ened slightly. Taste and ad­just sea­son­ing; you might like to add more chilli for more heat.

Store in an air­tight con­tainer in the fridge for up to two weeks, or freeze for up to three months.

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