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    Scott Adams

    Enchilada Sauce #1 (Gluten-Free)

    Scott Adams
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    Ingredients:
    2 pounds tomatillos
    1 tablespoon vegetable oil
    1 cup chopped onion
    1/3 cup chopped cilantro
    1 teaspoon cumin
    1 ½ teaspoon sugar
    ½ teaspoon salt
    1 ½ cup chicken broth
    ½ cup heavy cream



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    Directions:
    Clean and slice tomatillos in half and broil 7 - 9 minutes turning once until browned. Sauté onions in the oil. Add tomatillos, onions, cilantro, cumin, sugar and salt into a blender. Blend. Pour into a saucepan over medium heat. Heat for 5 minutes--stir often. Add cream and broth and heat an additional 5 minutes and stir often.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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