Enchilada Sauce (Mild)
5-1/2 Cups Beef Stock (Do not use beef broth, beef stock gives it more flavor)
4 Cups Salsa (we used our homemade salsa. I haven't posted the recipe yet but I will do that soon)
4 TSP Sea Salt
4 TSP Black Pepper
4 TSP Ground Cumin
4 TSP Chili Powder
4 TSP Onion Powder
4 TSP Garlic Powder
6 TBS Apple Cider Vinegar
3 TBS Water
3 TBS Cornstarch
1. Put beef stock, salsa, sea salt, black pepper, ground cumin, chili powder, onion powder, garlic powder and apple cider vinegar in pressure cooker, secure lid and turn to high (we don't have high so we use the meat setting) at 15 minutes
2. When done release steam and carefully remove lid
3. Put 3 TBS cornstarch in bowl with 3 TBS water and whisk until well blended. Stir into pressure cooker to thicken.
Note: This is just a small portion of the batch. I forgot to take a picture of this one until we'd used most of it. I seem to do that a lot, don't I? LOL!