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Enchilada sauce is easier to make than you think, and this Spicy Homemade Enchilada Sauce will be a hit with anyone who loves heat. This gluten free, vegan sauce is perfect for topping enchiladas, as well as tacos, nachos and more!
When I was growing up, I must’ve binged on one too many crunchy tacos because I didn’t really like TexMex or Mexican food.
However, that didn’t stop me from frequenting the local Mexican restaurant with friends after church on Sundays, bingeing on white queso dip and quesadillas.
During my college years, I’d visit the TexMex place just off campus for happy hour with friends. Because everyone knows two-for-one margaritas are always a good idea. (A-hahahaha.)
And when I lived in Mississippi, I discovered my love for hole-in-the-wall Mexican restaurants and fall-apart tender chicken tacos.
Since moving to Texas, I’ve realized that younger Erin was wrong. TexMex is delightful! There are so many places around town that offer good eats that it’s hard to choose the wrong one.
In addition to trying all the TexMex and Mexican restaurants we can find (and frequenting the best ones at least once a week), I’ve learned how to make some of our favorite dishes at home, too.
Even though I have no Mexican recipes passed down the line from my great grandmother, I find it fun having my own way to make a certain dish, whether or not its components and flavors are traditional.
We all love fusion cuisine, right?
So this is me stirring the cultural flavor pot a little bit.
Enchilada sauce is one of those components of a dish we all know and love. But before a few years ago, I’d always used enchilada sauce from a can, thinking it was more fuss than it was worth to make on my own.
I didn’t realize how easy it was to make enchilada sauce at home… and this Spicy Homemade Enchilada Sauce goes beautifully on all kinds of enchiladas. It adds some heat and smokiness to enchiladas, and we’ve found this recipe is utterly delightful. You can also use it like a salsa, on a taco, on nachos, or more!
That said, if you’re not into a spicy sauce that makes your eyes water a bit as you eat it, this recipe is not for you.
Here’s how I make it:
Enchilada sauce is easier to make than you think. Combine chopped tomatoes, onion, garlic with salt, cumin, red pepper flakes and chipotle pepper powder in a large saucepan, and bring to a boil. Cook until the tomatoes break down, then blend together and strain to create this sauce. Spicy Homemade Enchilada Sauce will a hit with anyone who loves heat with their enchiladas. This vegan sauce is perfect for topping enchiladas, as well as tacos, nachos and more!
- 4 cups ripe Roma tomatoes, chopped (about 8-10 tomatoes)
- 1 yellow onion, diced
- 10 garlic cloves, minced
- 2 teaspoons kosher salt
- 2 teaspoons chipotle chile pepper powder
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- In a large saucepan over medium-high heat, measure in the tomatoes, onion, garlic and spices.
- Bring to a boil, then lower the heat to low. Simmer for 10 minutes, or until the tomatoes have broken down.
- Pour the sauce into a blender (or use an immersion blender). Blend until smooth.
- Strain the sauce with a fine mesh strainer so there are no tomato seeds or skins in the sauce. Transfer the smooth sauce into a bowl or a jar and refrigerate until use.
This sauce will stay good in the refrigerator for a few days. It also freezes well in a freezer-safe container for up to two months.
Serving Size:½ cup sauce
Amount Per Serving: Calories: 54 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 858mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 3g Sugar: 6g Sugar Alcohols: 0g Protein: 2g