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Never buy can again.. Homemade Enchilada Red Sauce

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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

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 🙁

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Never buy can again.. Homemade Enchilada Red Sauce

  • Author: The Kitchen Whisperer

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Ingredients

  • 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

Instructions

  1. Add the oil to a large sauce pan and put the heat to medium.
  2. Toss in the onion, jalapeno(s), garlic and about a 1/2 teaspoon salt.
  3. Cook, stirring often, until the onions and peppers have softened ~ 5-7 minutes.
  4. Add the chili powder, cumin, cinnamon and sugar. Cook for about 1 minute, gently stirring.
  5. Add in the tomato sauce and water and stir to combine.
  6. Bring to a simmer and cook until slightly thickened, ~5 minutes.
  7. Strain the sauce through a strainer into a medium size bowl.
  8. Using a rubber tip spatula, press the onion mixture to extract as much liquid as possible.
  9. Season sauce with additional salt and pepper to taste; set aside. You’ve now made your red sauce!
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