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Red Enchilada Sauce
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Red Enchilada Sauce

Course Condiment
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 cups +/-
Author Pam - For the Love of Cooking

Equipment

  • Large saucepan
  • Immersion Blender or Blender or Food Processor
  • Fine Sieve Strainer

Ingredients

  • Ingredients:
  • 3 tbsp vegetable oil
  • 1 yellow onion diced
  • 3 cloves of garlic minced
  • 3 tbsp chili powder
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp oregano
  • 1 (28-oz can) of whole tomatoes
  • 1 cup of chicken broth or vegetable broth
  • Sea salt and freshly cracked pepper to taste
  • 2-3 tsp honey to taste

Instructions

  • Heat the oil in a large saucepan over medium heat. Add the onion and cook until tender, about 5-6 minutes.
  • Add the minced garlic, chili powder, cumin, coriander, and oregano, then stir constantly for 1 minute.
  • Add tomatoes (crushed by hand) and juice, along with the broth. Season with sea salt and freshly cracked pepper to taste, and add the honey.
  • Cover with a lid and simmer for 30 minutes.
  • After the sauce has simmered for 30 minutes, blend it with an immersion blender (or a regular blender or food processor) until smooth, adding water to thin it, if desired.  Taste and re-season if needed. Enjoy.
  • Side Note: You can serve it thick, as shown in the picture.  For a thinner, more traditional sauce, strain it through a fine strainer. Both ways are delicious!