Make Homemade Red Enchilada Sauce – Bennyseafood

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


  1. 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 let cook 5 minutes. Taste for flavoring and change salt as required.
  2. 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.

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