Monday, December 04, 2006

Salsa Borracho For Enchiladas

3 tb Butter
4 Clove garlic, minced
4 tb Chili powder
4 Jalapenos, diced
2 c Diced tomatoes
2 tb Tomato paste
1/2 c Beer
In nonaluminum pan, melt the butter over medium low heat. Add the garlic, chili powder, and jalapenos. Saute until the chili powder begins to foam. Add remaining ingredients and bring to a boil. Simmer for 5 min. Remove from heat.


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