Enchilada Sauce made from Scratch
Enchilada sauce made from scratch is a spicy, homemade tomato sauce. It is a great base sauce for Mexican-style recipes and is ready in just 20 minutes.
Ingredients
- 1 tablespoon sunflower oil
- 1 red onion finely sliced
- 2 cups sieved tomatoes
- ⅛ teaspoon chili powder
- 1 teaspoon dried thyme
- 1 tablespoon white vinegar
Ingredients you need per step are listed below the step in Italic
Instructions
- Add some oil to the skillet and bake the onions until translucent, about 3 minutes.1 red onion, 1 tablespoon sunflower oil
- Add the remaining ingredients and bring to a boil.2 cups sieved tomatoes, ⅛ teaspoon chili powder, 1 teaspoon dried thyme, 1 tablespoon white vinegar
- Reduce heat to low.
- Simmer for 15 minutes.
NOTES
1. Spicy: This is a family flavored recipe. If you like it more spicy, add some more chili powder to taste.
2. Storage
- Refrigerator: Store in the refrigerator, in a sealed box or bottle. You can store the sauce this way for 3 to 5 days.
- Frozen: If you want to keep the enchilada sauce longer, freeze it in a freezer container. Make sure you keep it ½ inch away from the top because the sauce will expand during freezing. You can store it this way for up to 2 months. Let thaw in the refrigerator.
Nutrition
Calories: 78kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Sodium: 288mg | Fiber: 2g | Sugar: 6g | Vitamin A: 251IU | Vitamin C: 12mg | Iron: 2mg
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