Fresh Tomato Enchilada Sauce

What You'll Need:

olive oil onion garlic flour chili powder cumin dried oregano onion powder smoked paprika  water chicken bouillon (or veggie) salt and pepper fresh diced tomatoes chilis in adobo

Sauté

01

Saute onions and garlic stirring frequently, until onions are translucent

Make a Roux

02

Add the flour and make a roux. At this point it will look like a paste. That is normal. Add the remaining spices and sauté for 30 seconds.

Deglaze

03

Deglaze the pot with 1 cup of the water (or broth if not using bouillon)

Tomatoes!

04

Add the tomatoes, and chilis in adobo

Simmer

05

Stir to combine, and simmer on low for 20 minutes.

Blend and Taste

06

Use an immersion blender to blend the sauce. Add salt and pepper to taste.

Store

07

Store in the fridge for up to a week. Or, store in the freezer for up to 6 months.

Made on the stovetop in 30 minutes to develop a deep flavor, this version of enchilada sauce is not for canning, but is freezer friendly.

Get the Full Recipe

on the blog