Easy Red Enchilada Sauce
This Easy Red Enchilada Sauce is a simple and flavorful addition to any Mexican dish. Made with tomatoes, spices, and chilies, this homemade sauce can elevate your enchiladas, tacos, and burritos in just a few minutes.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Measuring cups
- 1 Measuring spoons
- 1 Blender or immersion blender optional
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 15-ounce can tomato sauce
- 1 ¼ cups vegetable broth
- 1 tablespoon apple cider vinegar
- to taste salt
- to taste pepper
Instructions
- In a medium saucepan, heat the olive oil over medium heat.
- Add the chopped onion and cook until soft and translucent, about 4-5 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
- Add the chili powder, ground cumin, and dried oregano. Stir well and cook for about 1 minute to toast the spices.
- Pour in the tomato sauce and vegetable broth, then add the apple cider vinegar. Stir to combine.
- Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 15 minutes, stirring occasionally.
- Taste the sauce and season with salt and pepper as needed.
- For a smoother sauce, blend with a blender or immersion blender until desired consistency is reached.
- Use the sauce immediately or let it cool and store it in an airtight container in the refrigerator for up to one week.
Notes
You can adjust the level of spiciness by adding more chili powder or including a dash of cayenne pepper.
This sauce can also be frozen for later use; just be sure to store it in a freezer-safe container.
For a richer flavor, consider sautéing some diced bell peppers with the onions.