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Does anyone remember the Las Palmas green enchilada sauce that came in a glass jar?
- Thread starter karennoca
- Start date
Here's a link to their site with a question field. It looks like all their products are now canned.
I'd imagine that cheaper and less fragile.
http://www.laspalmassauces.com/faqs/
I'd imagine that cheaper and less fragile.
http://www.laspalmassauces.com/faqs/
Remember, if you find a salsa, red or green, that you like. . .
If you find a salsa that you like, salsa as in the jarred stuff you might put on tacos, burritos and the like, you can blend that until it is smooth and use it as an enchilada sauce.
I like to buy some mild green chiles, like "Ortega" brand, place them in a blender with enough chicken broth to liquefy to an enchilada-sauce consistency, season with some salt, pepper, garlic (or garlic granules) and then use that for green enchiladas; if it seems a little bitter, add a little olive oil to taste. If the enchiladas seem hotter, I thin with more water and then thicken it just a bit with some flour and use that as my green enchilada sauce.
If you find a salsa that you like, salsa as in the jarred stuff you might put on tacos, burritos and the like, you can blend that until it is smooth and use it as an enchilada sauce.
I like to buy some mild green chiles, like "Ortega" brand, place them in a blender with enough chicken broth to liquefy to an enchilada-sauce consistency, season with some salt, pepper, garlic (or garlic granules) and then use that for green enchiladas; if it seems a little bitter, add a little olive oil to taste. If the enchiladas seem hotter, I thin with more water and then thicken it just a bit with some flour and use that as my green enchilada sauce.
I know, and I sent them an email asking what happened to that product. Because the sauce in the jar
was very different. I think the company was bought out buy someone and took away the recipe that went into the jar.
Now, if the company that makes my red taco sauce, "Lindy's" does that, I will start a world war about taco sauce. I have to buy it from a grocery store in So. CA, a small family owned store that mails my entire family cases of it every year.
was very different. I think the company was bought out buy someone and took away the recipe that went into the jar.
Now, if the company that makes my red taco sauce, "Lindy's" does that, I will start a world war about taco sauce. I have to buy it from a grocery store in So. CA, a small family owned store that mails my entire family cases of it every year.
Gerrad's Market in Redlands CA, I ask for Cindy Richards
It used to be most places, it is made by a family. They they were bought by a company. A lot of folks are looking for it. I buy the Lindy;s Red Taco Sauce, they ship in a case of 12. It has been our favorite for over 20 years.
We keep it in the pantry, give a few bottles away, it will turn a little darker in time but this does not affect the quality. Once open, keep in fridge.
Service from Gerrads has always been great. Sometimes order may be slow to arrive, so I call Cindy again. Market seems very busy.
It used to be most places, it is made by a family. They they were bought by a company. A lot of folks are looking for it. I buy the Lindy;s Red Taco Sauce, they ship in a case of 12. It has been our favorite for over 20 years.
We keep it in the pantry, give a few bottles away, it will turn a little darker in time but this does not affect the quality. Once open, keep in fridge.
Service from Gerrads has always been great. Sometimes order may be slow to arrive, so I call Cindy again. Market seems very busy.
michael-in-phoenix
Well-known member
My favorite tweak for green enchilada sauce is to by a big can (28 oz) of green enchilada...
...sauce, pour it into a skillet and heat it up with a 12oz to 16oz jar of chunky salsa verde (green chile-tomatillo salsa). Let it simmer for a few minutes and then use it for your enchiladas.
Way better than canned alone.
From scratch, I make Rick Bayless's green chile tomatillo sauce.
Michael
...sauce, pour it into a skillet and heat it up with a 12oz to 16oz jar of chunky salsa verde (green chile-tomatillo salsa). Let it simmer for a few minutes and then use it for your enchiladas.
Way better than canned alone.
From scratch, I make Rick Bayless's green chile tomatillo sauce.
Michael
I like to take the green sauce and then when making chicken enchiladas. . .
I use all that good chicken broth (it's home canned chicken) and thicken it to resemble the thickness of the green sauce. Then I add the green sauce, mix it well. This is used to sauce the enchiladas and it has a very niche chicken-y flavor to boot.
I use all that good chicken broth (it's home canned chicken) and thicken it to resemble the thickness of the green sauce. Then I add the green sauce, mix it well. This is used to sauce the enchiladas and it has a very niche chicken-y flavor to boot.
michael-in-phoenix
Well-known member
Sounds delicious!