Never buy can again.. Homemade Enchilada Red Sauce

  • Author: The Kitchen Whisperer

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  • 1 onion (medium) chopped fine
  • 12 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
  • 115oz can tomato sauce
  • 1 cup water
  • Salt and pepper, to taste


  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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