Red Enchilada Sauce on YouTube!
Home made Red Enchilada Sauce is much easier than you imagine! Far more flavorful than canned!
Servings 6 servings
Toast peppers in a dry cast iron pan on both sides, remove and let cool.
Quarter onion. Peel garlic. Halve tomatoes. Toast the onions, garlic and tomatoes in the same pan.
Remove to a medium saucepan.
Once peppers are cool enough to handle. Remove seeds and stem end and place in the saucepan with the onions and tomatoes.
Add crushed tomatoes , marjoram and oregano. Almost cover the vegetables with water and bring to boil.
Reduce heat and simmer for 15 minutes or so until the peppers have reconstituted.
Place the contents in a blender and cover the blender with a kitchen towel, in case it splatters so you won't get burned. Blend on high at least a minute.
Strain the mixture through a fine mesh sieve to remove the solids. Discard the solids.
Add a few teaspoons of oil to a frying pan and heat over medium high heat. Add the strained sauce and fry for a few minutes.
Reduce heat and simmer at least 30 minutes until sauce has thickened and coats the back of spoon.
Let the sauce sit at least 2 hours for the flavors to mingle.
The inspiration for this sauce came from the Mexican Food Journal Link below
Any peppers will work in the recipe. Kepp in the mind though, the hotter the pepper, the hotter your sauce will be.
If you don't have fresh tomatoes, use canned tomatoes, or frozen tomatoes. I always freeze tomatoes from the garden, in the summer. It's a fast, easy way to preserve them.
Make a large batch! Sauce freezes well!
Leftovers can be refrigerated for 3-4 days.
Reheat in saucepans.
For longer storage, freeze up to 6 months.
Thaw in refrigerator. Reheat per above instructions.
Calories: 68kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Sodium: 75mg | Potassium: 655mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6315IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 2.2mg