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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
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!
- 2 cups water
- 1 (8oz) can tomato sauce
- 1 medium Anaheim pepper
- 1/2 medium yellow onion
- 1 tablespoon chili powder
- 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!!
|Serving size: 1 tablespoon of sauce|
|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.|
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.
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© 2014 Victoria Van Ness