Enchilada Sauce

Name: Enchilada Sauce
Cook time: 60 min
Total time: 80 min
Ingredients: 10 plum tomatoes; 3/4 liter water; 2 medium onions, chopped; 2 medium carrots, shredded; 1 medium zucchini, shredded; 1 large sweet red pepper, chopped; A bowl with a capacity of 1/4 liter containing minced fresh cilantro; 2 jalapeno peppers, seeded and chopped; 7 garlic cloves, minced; 2 tablespoons chili powder; 1 tablespoon salt; 1 tablespoon paprika; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme

This chunky, mild sauce is a great way to use up abundant veggies from the garden.It tastes great on Mexican dishes and scrambled eggs.—Rebecca Schwegman, St.Croix Falls, Wisconsin

Ingrediënten

Bereiding

Fill a large saucepan two-thirds with water; bring to a boil.Cut a shallow “X” on the bottom of each tomato.Using tongs, place tomatoes, a few at a time, in boiling water for 30-60 seconds or just until skin at the “X” begins to loosen.Remove tomatoes and immediately drop into ice water.Pull off skins with tip of a knife; discard skins.
In a Dutch oven, combine remaining ingredients. Add tomatoes and bring to a boil. Reduce heat; simmer, uncovered, 1-2 hours or until mixture reaches desired consistency.
Cool slightly.Process in batches in a blender until smooth.If desired, return all to pan and heat through.Transfer to an airtight container; refrigerate up to 3 days.