Never buy can again.. Homemade Enchilada Red Sauce

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 🙁

Never buy can again.. Homemade Enchilada Red Sauce

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• Author: The Kitchen Whisperer

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

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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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