This recipe for homemade red enchilada sauce is soooo easy to make! It comes together in just a few minutes with ingredients you’ve already got on hand, and tastes way better than the canned stuff!
Happy Homemade Red Enchilada Sauce Day!Okay that’s not an “official” holiday – but I’m voting that it should be. Anyone feel like petitioning with me?? Or, and maybe this is the better, less crazy option… we could just all agree that April 30th will forever and always be Homemade Red Enchilada Sauce Day. Yes? Good. It’s decided.
And soon, we shall have Homemade Green Enchilada Sauce Day. But for today, let’s focus on the red stuff. This sauce is basically a Mexican cuisine staple – and this homemade version is now a staple in my house. It is soooo easy and quick to make, uses just a few ingredients (which are all probably sitting in your pantry this very moment), and tastes 10bazillion times better than the canned stuff. It has a little kick with just a hint of sweetness – just how red enchilada sauce should! And you can store it in the fridge for a couple of weeks so if you don’t use it all up at once, let it show up the next week in a new dish. Enchiladas, nachos, tacos, dips (got a real good one coming your way!), salsas…. the possibilities are endless with this sauce!
Homemade Red Enchilada Sauce
This recipe for Homemade Red Enchilada Sauce is soooo easy to make! It comes together in just a few minutes with ingredients you've already got on hand, and tastes way better than the canned stuff!
- 28 ounces diced tomatoes (1 28-ounce can)
- 1 chipotle pepper in adobo sauce (these can be found near the canned jalapeños at most grocery stores)
- 1 small white onion, diced
- 2 teaspoons cumin, divided
- 2 teaspoons minced garlic
- 2 tablespoons sugar
- 1 cup chicken or vegetable broth
- salt and pepper, to taste
Drizzle a little bit of oil in a large sauce pan. Add the onions, garlic, and 1 teaspoon of cumin and cook over medium heat, stirring throughout 2-3 minutes until onions are translucent.
Add tomatoes, chipotle pepper, remaining cumin, sugar, and cooked onions and garlic to a blender. Cover and puree mixture until smooth.
Transfer mixture back to the large sauce pan, add the chicken (or vegetable) broth, and bring to a boil. Reduce to a simmer and cook 10-15 minutes until thick and fragrant. Give it a taste test and season with salt and pepper according to preference. Store in airtight container in the fridge up to 2 weeks.