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Red Enchilada Sauce Recipe

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This recipe for Red Enchilada Sauce is from The Fife Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, small diced
1 jalapeņo, seeded and finely chopped
1 teaspoon oil
3 medium cloves garlic, finely minced
2 tablespoons chili powder
1 tablespoon granulated or brown sugar
2 teaspoons ground cumin
2 cans (8-ounces each) tomato sauce
1 cup water
1 tsp salt
1/2 tsp chicken bouillon
Directions:
Directions:
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, 30 seconds or so. Stir in the tomato sauce and water. Simmer about 15-20 minutes over medium heat until slightly thickened.
Strain the sauce through a fine mesh strainer into a medium bowl, pressing the onion mixture with a spoon or spatula to extract as much liquid as possible. Add in bouillon and salt. Season the sauce with additional salt and pepper to taste, if needed. Then, take about half of the onions and peppers that you sifted out, blend it up, and mix it back in. Serve on enchiladas or tamales.

 

 

 

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