Las Palmas Enchilada Sauce Mild
The Whole Enchilada. Las Palmas was originally conceived in 1922 in Ventura, California, by a talented Mexican housewife named Rosa Ramirez. Rosa started making her delicious "enchilada sauce" from an old and traditional family recipe she refined, using carefully selected hand-picked "chiles" and other ingredients of the finest quality and freshness. Her flavorful sauce became an instant hit among her neighbors and friends. Encouraged by this success, Rosa moved beyond the confines of her kitchen and founded the Ramirez & Feraud Chili Company.
Today Las Palmas is the biggest selling Mexican cooking sauce in the United States. While it has grown from its humble beginnings, it still remains authentic to its roots, using only the highest quality chiles and other fresh ingredients. Las Palmas offers a wide variety of Mexican cooking sauces including Red and Green Chili Enchilada Sauce, Red Chile Sauce and Hot Enchilada Sauce plus other Mexican cooking staples Green Chile's and Crushed Tomatillos.
Salsa para Enchiladas de Las Palmas
La Salsa para enchiladas de Las Palmas es deliciosa para cocinar sus deliciosos platillos de la comida Mexicana.
Overall Rating for Las Palmas Enchilada Sauce - Mild
|(based on 2 reviews)| By far the best canned enchilada sauce you'll find. This sauce is not for people who prefer the sweeter type sauces. This is a TRUE enchilada sauce with a deep, spicy flavor. I love it. The type of enchilada sauce you use can make or break your enchiladas. I have tried other brands only to end up tossing out the whole pan because the sauce ruined it. Best thing to do when using this sauce is to let it simmer in a saucepan on low for at least 20 minutes before you use it. It really helps to bring out the flavors. If you like your sauce a little thinner, add a half a can of chicken broth.
The BEST Canned Enchilada Sauce Ever
By Shelly from Augusta, Georgia on August 7, 2012
I would recommend this item to a friend.
It's the best!!!
Review for Las Palmas Enchilada Sauce - Mild
By Mona on September 16, 2010