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Red Neck Red Sauce made with Texas Soul
By Obie Obermark
A quick and super-easy Salsa Roja, (red enchilada sauce)

1 can tomato sauce, 1 can of salted Beef Broth, 1 tbs of oil, 1 tsp sugar,
2 Tbs Texas Soul
In a saucepan, combine one can of Beef Broth and one can of tomato sauce, cover and bring to a medium boil for 10 minutes, stirring occasionally. Add 1 Tbs cooking oil, 1 rounded tsp of sugar, and 2 Tbs Texas Soul, then stir well and turn off the fire. Serve over enchiladas, or any grilled meat.