Red Enchilada Sauce
Elevate your culinary creations with this homemade red enchilada sauce, bursting with rich flavors and vibrant colors. Made from simple ingredients like ripe tomatoes and earthy chilies, this sauce is a versatile addition to any meal. Perfect for cozy family dinners or casual gatherings, it’s sure to impress and become a cherished staple.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 4 servings 1x
- Category: Sauce
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 2 cups ripe tomatoes (fresh or canned)
- 3 dried ancho chilies
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tsp ground cumin
- 1 cup chicken broth (or vegetable broth)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent.
- Stir in minced garlic and ground cumin, cooking for about 30 seconds until fragrant.
- Toast dried ancho chilies in a dry skillet for 1-2 minutes until puffed. Soak them in hot water until softened.
- In a blender, combine tomatoes, soaked chilies (remove stems), sautéed onions, salt, and pepper. Blend until smooth.
- Pour the blended mixture back into the saucepan, add chicken broth, and simmer over low heat for 15-20 minutes to meld flavors.
- Taste and adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 4g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg