Enchilada Sauce

mliss29's Note:

I think this may have come from American Whole Foods Cuisine. I modified it a bit. I haven't made this in a while, so I'm guessing at the serving amount. What you don't use freezes well.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Serves: 24

Yield: 2.0 quarts

• 1 garlic clove, minced
• 1 medium onion, chopped
• 1/2 cup green pepper, slivered
• 2 tablespoons oil
• 1 1/2 teaspoons chili powder
• 1 (28 ounce) can tomatoes, crushed
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon cider vinegar

Directions:

1. Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
2. Add chili powder and cook briefly.
3. Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
4. Uncover and cook 10 minutes longer.
5. Puree in the blender or mash with a fork.

Reviews

[StacyMD187373]

Good enchilada sauce! Made a half recipe to cover Cottage Cheese enchiladas. Very tasty; only change was to leave out the green pepper since DH won't eat them. I used an immersion blender to blend it well.

[beckagator]

Well balanced sauce not too spicy, but not bland either. I took my enchiladas to church and nobody complained about the heat in fact it was quite a hit! Next time I might put a wee bit more cayenne or even cut up a fresh jalapeno to put in it, but overall it was a good all around sauce. I might try making a big batch and freezing it or canning it for later use. The directions were pretty straight forward and easy to follow as well. I mashed mine up with a potato masher but it was very nice chunky as well. Oh and I used diced tomatoes instead of crushed because they were cheaper at the store.

[Starrynews]

Great sauce! It was very yummy and was wonderful over enchiladas. I omitted the salt (personal preference). Thanks for sharing!