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Fresh Tomato Enchilada Sauce

Fresh tomatoes make for a perfect enchilada sauce you can make at home with your abundance of summer tomatoes.
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.
Course Fill Your Freezer
Cuisine American
Keyword Enchilada Sauce, Freezer Sauce, Fresh Tomato Recipes
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 cups

Ingredients

  • 4 tbsp olive oil
  • 1 small onion, diced approx 1 cup diced.
  • 5 cloves garlic, minced
  • 3 tbsp flour
  • 5 tbsp chili powder
  • 2 tsp cumin
  • 3 tsp dried oregano
  • 2 tsp onion powder
  • 1 tsp smoked paprika (optional) don't use regular paprika
  • 2 cups water
  • 1 tbsp chicken bouillon (or veggie)
  • salt and pepper to taste
  • 6 cups fresh diced tomatoes
  • 3 whole chilis in adobo

Instructions

  • Heat the oil on medium heat in a large pot.
  • When the oil is hot and shimmering, add the diced onion and garlic. Sauté, stirring frequently, until the onions are translucent. Take care not to burn the garlic and onions. If you do burn this, you will have to start over.
    enchilada 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.
    enchilada sauce roux with spices
  • Deglaze the pot with 1 cup of the water (or broth if not using bouillon)
    deglazing enchilada sauce
  • Scrape the bottom of the pot to prevent scorching when you add the tomatoes.
  • Add the tomatoes, and chilis in adobo.
    adding tomatoes and chipotles to enchilada
  • Stir to combine, and simmer on low for 20 minutes.
    cooked down enchilada sauce
  • Once the mixture has been simmering for 20-30 minutes, use an immersion blender to blend the sauce.
    blended enchilada sauce
  • At this point, taste it and you can add a bit of sugar (2 tsp) if it is too acidic (will depend on the type of tomatoes you use).
  • 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, depending on how you store it.