"Sqwertz" > wrote in message
...
> On Sat, 14 Nov 2009 15:54:10 GMT, mack the knife wrote:
>
>> Does anyone know how to make the delicious enchilada sauces found in most
>> restaurants? It's actually a mild kind of on the light orange/red side.
>> Most recipes I've tried come out a dark red and too spicy.
>
> . I
> despise most dried chiles and making them into sauce multiplies that
> hatred by 3.
>
> The enchilada sauce made in restaurants could be anything - probably
> cream and butter are included, and it's maybe 10% chiles and 40%
> tomatoes. It had to be to make it palatable.
>
> -sw

Maybe true where you live Steve, but still an overly broad opinion, not
based on any fact.