“Smooth sauce perfect for enchiladas, chile rellenos and burritos. Not too hot - nice warmth! Try grinding cumin seed - use a mortar & pestle (good for a lot of other things). I use ground New Mexico chile from Latin market (not chili powder mix with other seasoning in it). Makes a big batch which freezes well - if you can make a day ahead of time, the flavors meld & are even better! Skip blender step if you prefer chunky sauce. I love this with frsh chile rellenos especially but we enjoy it waaay better than canned for enchiladas & burrritos.”

Ingredients Nutrition


  1. Saute onion, garlic, cumin, jalapeno mince & oregano in oil over medium heat until onion translucent - do not brown garlic, turn down heat if necessary.
  2. Add ground chile and saute 2-3 minutes - will begin to smell chiles, but no burning!
  3. Add 4 cups tomato juice and simmer 10 minutes. Procede to next step sooner than 10 minutes if juice thickens.
  4. Add diced tomatoes & their juice & 1/2 can water (rinses out can).
  5. Simmer on low 30 minutes.
  6. Cool to room temp then run through blender.
  7. Use in your favorite recipe - Enjoy!

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