The Best Authentic Enchilada Sauce
"I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean!"
photo by Laurenhanna
- Ready In:
- 25mins
- Ingredients:
- 16
- Yields:
-
2 cups
- Serves:
- 4
ingredients
- 1 tablespoon olive oil
- 1⁄4 cup onion (white, minced)
- 1⁄2 jalapeno (seeded and chopped finely)
- 2 pinches cinnamon
- 1⁄4 teaspoon oregano
- 1 1⁄4 teaspoons white sugar
- 1⁄8 teaspoon red pepper flakes (optional, to taste)
- 1 (14 1/2 ounce) can tomato sauce
- 1⁄2 teaspoon garlic salt (or 1 med. garlic clove)
- 1 teaspoon dried onion (or 1/2 tsp onion powder)
- 1 cup water
- 1⁄4 teaspoon lime zest
- 1 tablespoon fresh basil (chopped, or 1 tsp dried)
- 1 tablespoon fresh parsley (chopped, or 1 tsp dried)
- 2 tablespoons cilantro (chopped)
- 3 tablespoons salsa (homemade is best!)
directions
- Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well).
- add remaning ingredients to the pan and bring to a boil.
- Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min).
- Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!
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Reviews
-
Made up this recipe almost as soon as I'd tagged it, & did leave out the optional red pepper flakes, 'cause the jalapeno that I did include was plenty of heat for us! It made a great dip for some cheese sticks & I'll be using it on a couple of other recipes over the next few days, including a couple of baked chicken breasts! You have a VERY, VERY TASTY SAUCE HERE ~ Thanks for sharing the recipe! [Made & revciewed in New Kids on the Block tag] -
I realized too late that I had no tomato sauce in the pantry, so had to sub a can of tomato paste/can of water plus about 1/2 can of pureed diced chili ready tomatoes for the tomato sauce. I also had no fresh cilantro (love cilantro!), so subbed dried. (Not the same I know, but didn't have time to go out.) It was really tasty with some ground beef and cheese enchiladas for supper last night! Cooked up fairly quickly and was better than canned sauce and one recipe made enought to generously sauce a full pan of enchiladas if using the sauce mixed with meat filling as well. It was a bit spicy with the jalapeno (used jarred) and the red pepper flakes, but that was okay with me! SOrry to make all the changes I made, but just shows it can be a "use what you have" recipe! Made for I recommend tag game.
RECIPE SUBMITTED BY
Im getting ready to Go to Le courdon bleu in seattle to start my cooking career - so Ill be sure to keep posting recipes ive learned as well as recipes I come up with on my own - I personally am a Vegan (no dairy or meat for me!) But i Do cook for those who want to purchase meat. Being a vegan is certainly not something i protest - just feel better about myself and like knowing exatly what is gonig into my lil body!! (So thanks For all your vegan recipes everyone!) Please rate and comment so I can see what kind of feed back I get with my meals! hope you enjoy! Stick around, many more recipes to come!
