Homemade Red Enchilada Sauce
Servings: 6
Homemade red enchilada sauce - so much better than you'll ever buy at the store!
Ingredients
- 1 Onion medium, chopped fine
- 1 Jalapeno seeded, chopped fine
- 1 teaspoon Canola Oil
- 2 Tablespoons Flour
- 3 Cloves Garlic minced
- 3 teaspoons Chili Powder
- 2 teaspoons Cumin
- 1 Tablespoon Sugar
- 2 Tablespoons Tomato Paste
- 15 oz. Tomato Sauce
- 1 Cup Vegetable Broth
- 1 Tomato seeded and chopped
- Salt and Pepper to taste
Instructions
- Combine the onion, jalapeno and oil in a large saucepan over medium heat.
- Cook, stirring often, until the onions and peppers have softened, 8-10 minutes.
- Stir in the flour, garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds.
- Mix in the tomato paste, tomato sauce, broth, and chopped tomato.
- Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.
- Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible.
- Transfer the sauce to a bowl.
- Season the sauce with additional salt and pepper to taste.
Notes
This will keep in the refrigerator for up to 3 weeks, or in the freezer for 3 months.
Nutrition Facts
Homemade Red Enchilada Sauce
Amount Per Serving (1 g)
Calories 51
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 393mg17%
Potassium 359mg10%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 833IU17%
Vitamin C 15mg18%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.