Quick and Easy Homemade Red Enchilada Sauce
Red sauce is one of the most multifunctional sauces used in Hispanic dishes.
Although everybody makes their red sauce just a tad bit different, the basic ingredients are the same.
This can be used for my
Delicious Beef Enchiladas,
and all sorts of other great Mexican food recipes.
This all-purpose sauce is basically a tomato base with tons of veggies like onions and peppers. What makes it spicy is a good dose of chili powder.
Some cooks like to also include cumin in their sauces.
It's much easier to make than you'd think and makes a great topper to make while you are focusing on creating an amazing meal.
Let's look at how to make this amazing dish for yourself!
Cook Time
Ingredients
- 2 cups water
- 1 (8oz) can tomato sauce
- 1 medium Anaheim pepper
- 1/2 medium yellow onion
- 1 tablespoon chili powder
Instructions
- Start by adding 2 cups of water to a medium soup pot.
- Turn the temperature on your stove to medium.
- Next open your can of tomato sauce and add this to your pot.
- Stir both together to mix thoroughly.
- On a cutting board on the side, pull out an Anaheim pepper.
- Cut off the top of your pepper and cut into the side.
- In your sink or trash can, scrape out all of the seeds inside. Wash clean.
- Cut your pepper in half on your cutting board.
- With a large sharp knife, chop your pepper into tiny pieces.
- Add these to your soup pot of water and tomato sauce.
- Now pull out your yellow onion.
- Cut it in half and bag up one half of your onion to put it back in the refrigerator.
- Cut off the end of your onion and peel off the top layer of skin.
- Chop your onion into small pieces and add this to your soup pot.
- Finally, add your 1 tablespoon of chili powder to your pot.
- Stir everything together.
- Cover your pot and cook on medium low for about 15-20 minutes, while you are cooking the dish you are making it for.
- Top your meal with your delicious sauce and enjoy!!
Nutritional Information
Nutrition Facts | |
---|---|
Serving size: 1 tablespoon of sauce | |
Calories | 76 |
Calories from Fat | 54 |
% Daily Value * | |
Fat 6 g | 9% |
Carbohydrates 6 g | 2% |
Fiber 1 g | 4% |
Protein 1 g | 2% |
Cholesterol 0 mg | |
Sodium 174 mg | 7% |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Personal Review
I just tried to pull together a simple recipe for a red sauce to cover my chile rellenos in, and ended up with a delicious sauce that tasted just like enchilada sauce.
I simply used what I had on hand to make it worked and it paid off!
It fact, it was so delicious, and we had enough left over, I made Easier Than You'd Think Delicious Beef Enchiladas the next night with my homemade red enchilada sauce.
That was the most amazing dish!
I will be using this red sauce again and again in our future Mexican dishes.
Quick Poll
How helpful was this recipe?
Other Recipes You Might Like
- Mexican Quinoa Salad With Queso Fresco and Cilantro
One of the only plant-based full proteins in nature, quinoa is the nutty base for this fresh, Mexican-inspired meal or side dish. - Authentic Mexican Flour Tortilla Recipe
Tortillas hard to make? What?! Don't let misconceptions get you down. I'll show you the easy way to make authentic, Mexican flour tortillas. - Authentic Mexican Salsa Verde Recipe
Salsa verde is a green salsa made in Mexico. It is made with tomatillos, cilantro, onion, garlic, chile serrano, and lime. It can be boiled or broiled. Includes variations and serving suggestions. - Easy Cheesy Spinach Enchiladas
Imagine your favorite spinach dip at a fancy restaurant, or even better, this reminded me of the spinach queso dip at our favorite Mexican restaurant ... Stop drooling and get cooking!
© 2014 Victoria Van Ness