Enchilada SauceSubmitted by: ANTIOCHIA
IntroductionAdapted from *Everything Paleo* by Sarah Fragoso Adapted from *Everything Paleo* by Sarah Fragoso
1 cup onions, chopped
1 jalapeno pepper, chopped (seeds and inner ribs removed first) - optional
2 tablespoons coconut oil (or other oil)
4 garlic cloves (may be chopped or left whole)
2 tablespoons chili powder
1/2 teaspoon each: cumin, oregano, salt
Makes enough sauce for 1 pound of meat or seafood. Cook the meat separately and then add the sauce. Serve the sauced meat over sauteed zucchini - with sliced avocado, lime wedges, and cilantro on the side.
Serving Size: Makes 4 servings with one pound of meat added.
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.