Homemade enchilada sauce is easy, inexpensive and most importantly makes your other homemade dishes taste spectacular. Or use the sauce to make your store bought frozen meals taste homemade.
- 1 Tablespoon Olive oil or canola or vegetable oil
- 1/2 Medium Onion minced or sub 1 teaspoon onion powder
- 2 Whole Garlic cloves minced or sub 1/4 teaspoon garlic powder
- 2 Tablespoons Chili powder if you want a little extra kick add another Tablespoon or two
- 2 teaspoons Ground cumin
- 2 teaspoons Sugar
- 1/2 teaspoon Kosher salt
- 2 Tablespoons Tomato paste, optional
- 8 Ounces Tomato sauce
- 8 Ounces Water
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Dice onion and mince garlic.
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Heat oil in saucepan over medium heat, saute onions until translucent, about 5 minutes.
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Add minced garlic, chili powder, cumin, sugar and salt, toast for about 30 seconds. Add tomato paste and continue to cook for about 3-5 minutes until the tomato paste turns a brick red color. Then add tomato sauce and water.
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You can use the enchilada sauce immediately or you can simmer for 10-20 minutes additional until it thickens to your liking.
Now have fun using it in your recipes!
See post for ingredient substitutions and several recipe ideas and ways to use the homemade enchilada sauce