Today, I will share how to make homemade red enchilada sauce recipe with you.
- 2 teaspoons seasoned oil
- 1 medium yellow or white onion, cleaved
- 1 jalapeño, seeds evacuated and cleaved
- 3 cloves garlic, cleaved
- 1 tablespoon bean stew powder
- 2 teaspoons cumin
- 1 ½ teaspoons sugar
- ½ teaspoon salt
- 1 (15 ounces) can tomato sauce
- 1-2 mugs water
- Heat the oil in a skillet or pot over medium hotness. Saute the onions, jalapeño, and garlic until delicate, something like 3-4 minutes. Include the stew powder, cumin, sugar, and salt and blend in the search for a gold moment so the flavors can get marginally toasted and fragrant. Include the tomato sauce and water.* Bring the sauce to a stew and left cook 5 minutes. Taste for flavoring and change salt as required.
- Transfer the sauce to a blender and spin until smooth. Store in a jug or an impenetrable compartment for up to 5 days. The sauce can likewise be solidified or canned as you might other tomato-based sauces. This formula makes enough sauce for one 9×13 inch skillet of enchiladas.