Candi's Enchilada Sauce
By
Candi Hummer
@nvmommyx6
10
I'm more into flavor than I am fire! My folks can't eat the canned stuff (it bothers me too). So I made this and they love it and it does not bother them at all!! Enjoy!
Blue Ribbon Recipe
This enchilada sauce is fresh, hardy and has bright flavors. It's a little spicy with notes of fresh garlic, bell pepper, and onion. The blend of spices makes it delicious! We served this with chicken, cheese and onion enchiladas and it was fabulous. If you're serving a crowd, cook a double batch and keep it warm in a Crock Pot. Canned sauces are great, but when fresh veggies are available it's fun to make a fresh sauce.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
12+
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
1 can(s)tomato sauce (28 oz)
-
2 can(s)diced tomatoes (15 oz)
-
1 Tbspdried oregano
-
1/2 tspcayenne pepper
-
1 tspbeef stock (granules)
-
1 tspblack pepper
-
1 tspcumin
-
1 tsppaprika
-
1 tspsalt
-
1 Tbspfresh garlic
-
1 mediumonion, diced
-
1/2 smallgreen bell pepper
How to Make Candi's Enchilada Sauce
- Place diced canned tomatoes, onion, garlic, and bell pepper in food processor and puree.
- Add all ingredients to a heavy pan.
- Simmer for 30-45 minutes stirring regularly so not to burn.
- Let cool. Store in fridge for up to 2 weeks.
- I also add fresh tomatoes if I have them from the garden in place of the canned tomatoes when I can!
About Candi's Enchilada Sauce
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Collections: Comfort Classics Fiesta Time!
Hashtags: #mexican #Enchilada sauce
