Easy Red Enchilada Sauce
Ingredients
Onions and Garlic
-
3
Tbsp
vegetable broth
-
1
cup
white or yellow onion (chopped)
-
4
cloves
garlic (peeled and smashed)
Peppers
-
7
mild dried chilies
such as New Mexico, Ancho, or Guajillo
-
1-2
dried arbol chilies
(stems removed)
-
2
cups
vegetable broth
-
1
cup
water
Spices
-
¼
cup
tomato paste
-
1
tsp
ground cumin
-
1
tsp
ground smoked paprika
-
½
tsp
sea salt
-
1
tsp
dried oregano (optional)
Instructions
- 1. Heat a large skillet over medium heat and add vegetable broth, onion, and garlic. Sauté until tender and slightly browned.
- 2. Add dried chilies and cook for 2 minutes on each side.
- 3. Add vegetable broth and water, bring to a boil, then reduce heat and cover. Simmer for 15 minutes.
- 4. Add tomato paste, cumin, paprika, salt, and oregano. Stir, cover, and cook for 5 more minutes until peppers are tender.
- 5. Transfer to a blender and blend until smooth. Adjust flavor as needed.
- 6. Use immediately or store leftovers in the refrigerator for up to 5 days or freeze for up to 1 month.
Nutrition Facts (estimated)
Servings
7
Calories
50
Total fat
0.7g
Total carbohydrates
9.7g
Total protein
1.6g
Sodium
285mg
Cholesterol
0mg
You might also like