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!
4cupsripe Roma tomatoes, chopped (about 8-10 tomatoes)
1yellow onion, diced
10garlic cloves, minced
2teaspoonskosher salt
2teaspoonschipotle chile pepper powder
1teaspooncumin
1/2teaspoonred pepper flakes
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Instructions
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.
Notes
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.