"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.