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
Saute onions and garlic stirring frequently, until onions are translucent
Make a Roux
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 the pot with 1 cup of the water (or broth if not using bouillon)
Add the tomatoes, and chilis in adobo
Stir to combine, and simmer on low for 20 minutes.
Blend and Taste
Use an immersion blender to blend the sauce. Add salt and pepper to taste.
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