homemade enchilada sauce
(1 RATING)
This recipe was given to me by a friend's (mexican) mother when I was in the Marine Corps stationed in San Diego years ago. Once you make this, you'll never buy canned sauce again! This is a great 'make ahead item', and it freezes well.
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prep time
1 Hr
cook time
10 Min
method
Blend
yield
Ingredients
- 2 ounces dried chilies (i use new mexico and japones)
- 3 cups water
- 1/2 medium onion, finely diced
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 3 cloves minced garlic
- 1 can tomato paste (6 oz)
- 1 tablespoon sugar
- 1/4 teaspoon salt (or to taste)
How To Make homemade enchilada sauce
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Step 1Rinse and dry the peppers. Cut the stems off the peppers and shake out the seeds. If you leave a lot of the seeds, the resulting sauce will be bitter.
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Step 2Bring the water to a boil. Place peppers in boiling water. Cover and remove from the heat. Let soak for 1 hour. We aren't looking to boil the peppers, rather, we want to steep them like tea.
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Step 3Pour the peppers and all the water into a blender and purée for about 2 minutes.
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Step 4Place a sieve over a bowl and strain the chili mixture. Stir with a wooden spoon until all the liquid has drained (some prices of the pepper skins and seeds will remain). Do not skip this step!
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Step 5Pour the puree into a sauce pan and add the remaining ingredients. Whisk over medium heat until smooth. Lower heat and continue to simmer for about another 10 minutes. Sauce is ready to use in your favorite enchilada recipe.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Salsas
Category:
Gravies
Category:
Other Sauces
Diet:
Vegetarian
Keyword:
#enchilada
Keyword:
#southwest
Method:
Blend
Ingredient:
Spice/Herb/Seasoning
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