Well color me embarrassed… I thought I actually parsed this out into it’s own separate post. I make a lot of Mexican type foods that often call for Enchilada sauce. I list how to make it in those recipes however I never just listed the sauce itself. Sorry 🙁Print
- 1 onion (medium) chopped fine
- 1–2 jalapenos, -remove the seeds and chop fine
- 1 tablespoon canola oil – you can use vegetable oil but canola does have a better taste
- 3 cloves garlic, minced
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3 teaspoon sugar
- 1–15oz can tomato sauce
- 1 cup water
- Salt and pepper, to taste
- Add the oil to a large sauce pan and put the heat to medium.
- Toss in the onion, jalapeno(s), garlic and about a 1/2 teaspoon salt.
- Cook, stirring often, until the onions and peppers have softened ~ 5-7 minutes.
- Add the chili powder, cumin, cinnamon and sugar. Cook for about 1 minute, gently stirring.
- Add in the tomato sauce and water and stir to combine.
- Bring to a simmer and cook until slightly thickened, ~5 minutes.
- Strain the sauce through a strainer into a medium size bowl.
- Using a rubber tip spatula, press the onion mixture to extract as much liquid as possible.
- Season sauce with additional salt and pepper to taste; set aside. You’ve now made your red sauce!