Red Enchilada Sauce Recipe
This enchiladas sauce recipe tastes so amazing you'll never want store-bought sauce again! Making homemade sauce is simple, delicious, and healthy. 1 recipe is equivalent to 1 (28 ounce) can of store-bought sauce.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (diced; approximately 1 cup)
- 5 cloves garlic (peeled and chopped)
- 2 (10-ounce) containers cherry tomatoes
- 4 dried New Mexico chili peppers (seeded and de-stemmed)
- 4 dried ancho peppers (seeded and de-stemmed)
- 2 cups vegetable or chicken stock
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
Instructions
- In a large stockpot, pre-heat olive oil over medium heat. Add onions and saute until they start to caramelize. Add in the garlic and saute for 1 minute. Add cherry tomatoes and continue to saute until they begin to pop and break down.
- Next, add chili peppers, vegetable stock, vinegar, salt, pepper, cumin, paprika, and oregano. Bring to a boil then immediately reduce heat to a simmer. Cover and simmer until the chili peppers are very soft. Remove from heat.
- Using a hand blender, blend the sauce until smooth.
- If needed, return to heat and reduce to the desired thickness. (The goal is to end up with approximately 28 ounces of enchilada sauce - 3 to 3.5 cups). Adjust seasoning to taste and use in your favorite recipe.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- SERVING SUGGESTIONS: Serve on enchiladas, chicken, beef, pork, or fish. Use salsa for tortilla chips or a sauce for tacos and burritos!
- TOP TIPS: If the sauce is too tangy for you, add a little brown or white sugar. If it is too thick, add more broth and adjust the seasoning to taste. If it is too runny, simmer on the stovetop, uncovered, until the desired thickness is reached.
- SUBSTITUTIONS: Use vegetable stock or chicken stock. For a spicier red sauce, the chipotle powder is an excellent substitute for smoked paprika, or you can add a sauteed jalapeño or Fresno pepper. Swap any dried pepper in this recipe.
Nutrition
Serving: 2ouncesCalories: 50kcalCarbohydrates: 6gProtein: 1gFat: 3gPolyunsaturated Fat: 2gSodium: 347mgFiber: 1gSugar: 2g
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