Quick Red Enchilada Sauce
Ingredients
Vegetables
-
1
small
onion, peeled and roughly chopped
-
6
cloves
garlic, peeled
-
1
whole
jalapeño, seeded if sensitive to heat, roughly chopped
-
28
ounces
cherry tomatoes
Sauce Ingredients
-
1
tablespoon
olive oil
-
1
teaspoon
kosher salt
-
1
chipotle
in adobo sauce
-
2
tablespoons
fresh lime juice
-
½
cup
water (to thin)
Instructions
- 1. Preheat the broiler to high.
- 2. Place the onion, garlic, jalapeño, and tomatoes on a sheet pan and toss with olive oil and kosher salt.
- 3. Broil the vegetables for 10 minutes until nicely charred.
- 4. Transfer the vegetables to a food processor and add the chipotle, lime juice, and kosher salt.
- 5. Add water and purée until smooth, adjusting with more water if needed to achieve a pourable consistency.
- 6. Taste and adjust seasoning as necessary.
- 7. Store in jars for up to 1 week in the fridge or freeze for up to 3 months.
Nutrition Facts (estimated)
Servings
4 cups
Calories
100
Total fat
4g
Total carbohydrates
14g
Total protein
2g
Sodium
300mg
Cholesterol
0mg
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