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    Scott Adams
    Scott Adams

    Enchilada Sauce #2 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Ingredients:
    4 to 5 Pasilla chilies
    3 garlic cloves
    Salt (to taste)
    ¼ medium onion
    1 clove
    Oregano
    1 can tomato sauce
    ¼ cup oil
    water (to fill blender)

    Directions:
    Place chilies in blender with other ingredients. Blend until well mixed. Simmer mixture in a sauce pan for 20 minutes. (Modify ingredients to taste).



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  • About Me

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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    Jefferson Adams
    When I was in Guanajuato, Mexico, years back, the woman who cooked at the house where I was a guest prepared the most delicious chicken tortilla soup.
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