enchilada sauce – Kacey Tess

What you’ll need:

Guajillo chili pods (you can find these in the mexican section, they are dried and in a bag)

1 Can whole tomatoes with juice

1 medium white onion coarsly chopped

2 garlic cloves

1 jalapeno seeded and de-veined (use 1/2 if you want a mild sauce)

2 tsp sea salt

What you’ll do:

Fill a medium sauce pan halfway with water and bring to a boil

Remove the stems and dump the seeds out (it’s okay if they don’t all come out)

Add the chili pods; depending on how you want it add between 4-8 (I used 8 and it was a hot sauce)

Boil until soft about 10 minutes

Add tomatoes, onion, garlic, jalapeno, chili pods, 1/4 C of water that you boiled the chili pods in and 1/2 of the salt in a blender (I use a Blendtec) and combine until smooth

Taste, add the other half of salt if wanted

Enjoy!!

Enjoy!

What you need:

1 TBSP extra virgin olive oil
1 Green bell pepper
1/2 Yellow onion (chopped)
2 Garlic cloves (or pre diced garlic)
2 Vine ripened tomatoes
1 Cup vegetable stock
1/2 Bunch of fresh cilantro (chopped)
1 Jalepeno (chopped)
2 TSP sea salt (or to taste)
1 TSP ground black pepper
1 TSP Chili powder
1 TSP turmeric powder

What you’ll do:

In a medium skillet add the olive oil, onion, bell pepper, jalepeno and all seasoning and cook over medium until soft or about 4-5 minutes

Add chopped tomatoes, stock and cilantro

Continue simmering over medium, uncovered, for 10-15 minutes until tomatoes have broken down

Pour mixture into a blender and puree (be careful with hot liquid when blending!!)

Enjoy!!

You could use this recipe as a chip dip also (I would add a bit of lime juice in that case)

Tag: enchilada sauce

Homemade Red Sauce

Homemade green enchilada sauce