Red Enchilada Sauce Recipe
Skip the store-bought stuff—this easy homemade red enchilada sauce comes together in minutes and adds a punch of flavor. Made with pantry staples and ready in one pan, it's the kind of sauce you'll want to pour on just about everything!
Servings: 16
Calories: 13kcal
Equipment
- 1 medium saucepan
- measuring cups & spoons
- Stirring spoon
Ingredients
- 1 Tablespoon Olive Oil
- 2 cloves garlic, minced
- 6 ounces tomato sauce
- ¼ cup salsa
- 2½ teaspoon chili powder
- 1½ cups water
- 1 teaspoon parsley, chopped
- ¾ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon ground cumin
- ⅛ teaspoon black pepper
Instructions
- Heat oil in a large saucepan over medium heat.
- When hot, add the 2 cloves of minced garlic and sauté for 1 to 2 min.
- Add in the ½ teaspoon of oregano, 2½ teaspoons of chili powder, ½ teaspoon basil, ⅛ teaspoon ground black pepper, ¾ teaspoon of salt, ¼ teaspoon cumin, 1 teaspoon parsley, ¼ cup of salsa, and 6 ounces of tomato sauce to the saucepan with the garlic and olive oil. Stir to combine.
- Then, slowly stir in 1½ cups of water.
- Bring to a boil, then reduce the heat to a low simmer for 15 to 20 min.
- Serve immediately
Notes
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- Smoother Texture - If you prefer a silky-smooth sauce, run it through a fine mesh strainer or blend it before using/serving.
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- Lightly Sautéing Your Spices In Olive Oil - (especially chili powder, cumin, and garlic) brings out their full depth of flavor and gives the sauce a warm, smoky base.
Nutrition
Calories: 13kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 192mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.3mg