Grady Spears' Red Chile Sauce
This is a classic red sauce that can be used for any kind of enchiladas.
- Ingredients:
- 2 cups Red Chile Paste
- 1 cup diced tomato
- 1 teaspoon ground cumin
- 1 tablespoon honey
- Kosher salt to taste
- 2 tablespoons
- Oil
- Directions:
- Place the chile paste, tomato, cumin and honey in a blender and puree until smooth.
- Adjust seasonings with salt.
- Heat the oil in a skillet over medium-heat high heat.
- Pour in the puree and cook it for 3 minutes, until the flavors are well combined.
- Use the sauce immediately on enchiladas, or store in a glass container the refrigerator until ready to use.
- Keeps for 1 week.
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