Homemade Enchilada Sauce
Ditch the canned stuff for this awesome Homemade Enchilada Sauce! It's easy to prepare, and it's bursting with flavor. Spice up your meals!
Servings: 4 servings
Equipment
Ingredients
- ⅓ cup finely chopped green bell pepper
- ⅔ cup water
- 1 tablespoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1 - 2 jalapenos finely chopped, if desired
- 1 clove garlic minced
- 1 can tomato sauce 15 oz.
Instructions
- In a medium saucepan, combine all of the enchilada sauce ingredients. Bring the mixture to a boil over medium-high heat, stirring occasionally. Once the mixture comes to a boil, reduce the heat to low and simmer uncovered for 5 minutes or until slightly thickened.
- Use this enchilada sauce in your favorite enchilada recipe or anywhere enchilada sauce is listed in the recipe!
Notes
- You can make enchilada sauce ahead of time and store it in an airtight container in the refrigerator for up to a week or freeze it for later use (up to 3 months).
Nutrition
Calories: 52kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 841mg | Potassium: 583mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1419IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 2mg
