Red Enchilada Sauce
This sauce is perfect for adding not only to your favorite enchilada recipe but to your other favorite mexican dishes!
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Servings: 7 (1/2 cup)
Calories: 62kcal
Ingredients
Onions+Garlic
- 3 Tbsp vegetable broth or sub water or neutral oil, such as avocado
- 1 cup white or yellow onion chopped
- 4 cloves garlic peeled and smashed
Peppers
- 7 mild dried chilies such as New Mexico (our preferred, Ancho, or Guajillo)
- 1-2 dried arbol chilies* stems removed (for heat // add more or less to adjust spice level
- 2 cups vegetable broth or store-bought - we like Imagine brand // or sub water
- 1 cup water
Spices
- 1/4 cup tomato paste
- 1 tsp ground cumin
- 1 tsp ground smoked paprika
- 1/2 tsp sea salt plus more to taste
- 1 tsp dried oregano Mexican oregano if possible // optional
Instructions
- Heat a large rimmed skillet over medium heat. Once hot, add vegetable broth (or water or oil), onion, and garlic. Sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.
- Add dried chilies and cook for 2 minutes on each side. Then add vegetable broth and water (see photo). Bring to a boil. Then reduce heat and cover. Simmer for 15 minutes.
- Add tomato paste, cumin, paprika, salt and oregano (optional). Stir, cover, and cook for 5 more minutes or until peppers are tender.
- Transfer to a high-speed blender and blend until creamy and smooth. Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, or a pinch of cayenne pepper for spiciness (although it should be plenty spicy).
- Use immediately.
Notes
*Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month.
Your Notes
Nutrition
Calories: 62kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Cholesterol: 1mg | Sodium: 220mg | Potassium: 149mg | Fiber: 4g | Sugar: 3g
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