Sauces and dressings are a major way to elevate just about anything you're making to eat. I like sauces so much I sometimes find myself eating mostly sauce or centering a recipe around the sauce.
Enchilada sauce is one of those. When it's good I eat several spoonfuls and then remind myself I have more to make to go with this awesomeness. And my other motivator is when it's easy to make, and this recipe fits these two key things.
Feel free to use a can of diced tomatoes, puréed tomatoes, or even fresh, diced tomatoes. And here's my favorite diced tomatoes for this recipe but any will work.
I'm a huge fan of the smoky, slightly spicy flavor of chipotle powder. I make my own chipotle powder using dried chili chipotle and a coffee bean or spice grinder. I toast the dried chilis for a few minutes, cool, and then grind to a powder using the coffee bean grinder.
Make this sauce on the spot, ahead of time, refrigerate or freeze it. It all works. This recipe was inspired by a recipe from Feasting at Home.
Enchilada Sauce {quick & easy}
Ingredients
- 14 ounces tomatoes puréed or cooked diced, or 1 ½ cups fresh diced tomatoes
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar or other vinegar
- 1 garlic clove peeled
- 1 teaspoon chili powder
- 1 teaspoon chipotle powder or more chili powder, plus a pinch of smoked paprika or cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon dried oregano
Instructions
- Place all the ingredients in a blender and blend until smooth.
- Use it straight up, bake with it. Store in refrigerator for a few days or freeze for a few months.
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