Have you ever looked at the back of a can of grocery store enchilada sauce? There are a lot of unnecessary cooties in there! This sauce is pretty easy to make and can be kept in the fridge for a week or two. Make a double batch and put some in the freezer.
Adapted from a Pioneer Woman recipe. (She’s the best!)
Homemade Enchilada Sauce
- 2 tbsp olive oil
- 1/2 red pepper, diced
- 1/2 medium medium onion
- 1 tbsp garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tbsp all-purpose flour
- 1 15 oz can tomato sauce
- 1 1/2 cup water
- to taste salt and pepper to taste
- Heat the oil in a medium saucepan over medium heat. Add the pepper, onion, and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, and some salt and pepper and cook until the spices darken and their flavors are released about 2 minutes.
- Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and water and bring to a boil. Cook until the sauce is thick and reduced by about a third, around 10 minutes.
- Remove from heat, then use an immersion blender to completely puree the sauce until smooth. Use immediately in a recipe or keep in the fridge or freezer.