Red Velvet Enchilada Sauce

READY IN: 2hrs 20mins
YIELD: 4 cups




  • Cut the very top of the head of garlic off to just expose the tops of the garlic cloves.
  • Place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil.
  • Seal the top of the foil so that the garlic and onion are a little packet
  • Roast the onion and garlic for 45 minutes at 375 degrees.
  • Cut the tomatoes in half and place in a pot with the water.
  • Squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well.
  • Simmer for 45 minutes partially covered.
  • Let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo.
  • Process until smooth and return to the pot.
  • Mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes.
  • Enjoy!