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!
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 25 minutesminutes
Servings:8servings
Ingredients
28ouncesdiced tomatoes , (1 28-ounce can)
1chipotle pepper in adobo sauce , (these can be found near the canned jalapeños at most grocery stores)
1smallwhite onion, diced
2teaspoonscumin, divided
2teaspoonsminced garlic
2tablespoonssugar
1cupchicken or vegetable broth
salt and pepper, to taste
Instructions
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.
Notes
Store in airtight container in the fridge up to two weeks.