Homemade Red Enchiladas Sauce

It Doesn’t Have to Be Intimidating

For some reason, homemade can sometimes have a negative connotation to it. It can be associated with more difficult or intimidating, when it reality it’s actually much easier than people think.

This red enchilada sauce uses primarily pantry staples, and the few ingredients that you may not have don’t require a trip to the specialty store. Red enchilada sauce is mostly tomato paste, vegetable broth and seasoning. Add some onions, garlic, and diced chipotle chilis and you’re good to go!

Let’s Get Cooking!

First thing’s first, add three tablespoons of olive oil to a large pot with half a diced yellow onion. Sweat the onion for about five to seven minutes over medium heat until translucent. Remember to stir occasionally to prevent the onion from burning. Next, add three cloves of minced garlic. Cook down for two to three minutes until fragrant, then add 6 oz. of tomato paste, one diced chipotle chili, and one to two teaspoons of adobo sauce. Chipotle chilis come in a can with adobo sauce, so you just need to look for canned chilis.

Reduce the heat to medium-low and stir to combine. Next, add the following:

• 1 1/2 cups of vegetable broth
• 1 tbsp. lime juice
• 1 tbsp. cumin
• 2 tsps. chili powder
• 1 1/2 tsps. garlic powder
• 1 tsp. smoked paprika
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper

Stir in the seasonings, then reduce the heat to low and cover with a lid. Allow the sauce to simmer for 10 minutes. This will give the sauce time to really absorb the seasoning and deepen the flavors. Then, remove from heat and pour the sauce into a food processor or blender. Before you put the lid on, allow to cool for about five minutes because it’ll be pretty hot. Once slightly cool, pulse for two to three minutes, scraping the sides down with a spatula if needed. Repeat until the sauce is smooth.

And Just Like That…

Would you believe me if I said that’s it? Well, believe it because YES- it really is that simple.

This sauce is great with my Black Bean & Butternut Squash Enchiladas but also can be used to make enchilada soup or as a condiment for tacos. Just make sure to refrigerate in an airtight container for roughly five minutes.