Salsa

This recipe comes from Claire’s Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire’s Family to Yours. We started making it when I couldn’t have vinegar, but it is better and cheaper than store-bought salsa.

1/4 cup olive oil
1 onion, chopped
6 cloves garlic, crushed
2 tsp chili powder
1/4 tsp crushed red pepper
4 oz can chopped green chiles
28 oz can diced tomatoes
1/2 cup chopped fresh cilantro

Heat oil over low heat and add onions and garlic. Cook for 15 minutes, stirring occasionally, until soft. Add remaining ingredients, plus salt and pepper to taste. Simmer for 30 minutes.

Makes about 1 quart.

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Enchilada Sauce

Tonight we are having Stacked Enchiladas with Turkey, with a few substitutions. I can’t use the canned enchilada sauce, because it has sugar added (or at least I think that was it, there was something about it in the store that I decided to make my own). I was going to make the recipe I usually do, but there were a lot of things I needed to substitute and I have managed to improve on it, so here is the recipe:

1 large can (12 oz) tomato paste
1 small can (8 oz) tomato sauce
Either 2 cups beef stock OR 1 large Knorr beef bouillon cube and 2 cups water
1/2 tsp ground cumin
1/2-1 tsp garlic powder
2 tsp chili powder
1/2 tsp paprika
1/2 tsp oregano
3 drops Tabasco (or more to taste)
sea salt to taste (if using bouillon, you shouldn’t need it)

Combine all ingredients in a saucepan and simmer over low heat for 5-10 minutes.

(For the stacked enchiladas, I am using brown rice tortillas instead of corn tortillas, goat cheddar instead of Monterey Jack, and goat feta instead of regular feta).