- -1/4 cup edible gardens basil infused grapeseed oil
- -2 tablespoons edible gardens Apricot Chipotle Balsamic vinegar
- -1 good “pinch” of edible gardens Sante Fe Southwestern Spice Blend
- -1/3 cup onion, finely minced
- -1 to 2 cloves garlic, finely minced
- -10 long red chiles or 1/2 cup pure ground red chile powder
- -2 cups water
- 2 to 3 Tbsp. flour (optional)
- 1/2 tsp. salt (use less if you use tomato sauce, as it is salty)
- 2 fresh tomatoes, pureed or 1/2 to 1 can tomato sauce
1. Put chilies and water in a saucepan and bring to a boil. Simmer for 15-20 minutes. Remove chilies and cool under running water. Reserve cooking water. Cut off stem, cut chilies in half and remove seeds under running water. Cut in pieces and place in blender with 1 cup water. Blend well to puree. Strain if desired.
2. In a skillet, brown the flour a little.
3. Place edible gardens basil grapeseed oil and sante fe southwestern spice in saucepan and sauté onion. When transparent, add garlic and sauté for one minute. Add flour to mixture and stir well for 1 minute. Add chile puree and apricot chipotle balsamic and stir for 2 minutes. Add reserved cooking water plus extra water to thin if necessary. Add salt and tomato or tomato sauce, if desired. Simmer for at least 10 minutes, or while you prepare the roasted chicken for enchiladas.
Will keep in refrigerator for 1 week or may be frozen.