Salsa Borracho for Enchiladas
Yield
3 cupsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 4 | cloves |
garlic
minced |
|
| 4 | tablespoons |
chili powder
|
|
| 4 | each |
jalapeño pepper
diced |
*
|
| 2 | cups |
tomatoes
diced |
|
| 2 | tablespoons |
tomato paste
|
|
| ½ | cup |
beer
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 4 | cloves |
garlic
minced |
|
| 6E+1 | ml |
chili powder
|
|
| 4 | each |
jalapeño pepper
diced |
*
|
| 473 | ml |
tomatoes
diced |
|
| 3E+1 | ml |
tomato paste
|
|
| 118 | ml |
beer
|
|
Directions
In nonaluminum pan, melt the butter over medium low heat.
Add the garlic, chili powder, and jalapenos.
Sauté until the chili powder begins to foam.
Add remaining ingredients and bring to a boil.
Simmer for 5 minutes.
Remove from heat.
