Enchilada Sauce Recipe

Name: Enchilada Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 peppers (a mixture of green chiles, and ripe sweet peppers, to taste); 2 medium onions, trimmed and quartered; 8 cloves garlic, peeled; 15 cups crushed tomatoes; 2 cups vegetable broth; 2 tablespoons cumin; 2 tablespoons salt; 1/2 teaspoon turmeric; 1 tablespoon oregano; 1 tablespoon epazote; 1 tablespoon paprika; 2 tablespoons chicken seasoning; 1/4 cup apple cider vinegar

Servings: persons

12 peppers (a mixture of green chiles, and ripe sweet peppers, to taste)
2 medium onions, trimmed and quartered
8 cloves garlic, peeled
15 cups crushed tomatoes
2 cups vegetable broth
2 tablespoons cumin
2 tablespoons salt
1/2 teaspoon turmeric
1 tablespoon oregano
1 tablespoon epazote
1 tablespoon paprika
2 tablespoons chicken seasoning
1/4 cup apple cider vinegar

1
Place chiles, peppers and onion on a large broiler pan, place under a preheated broiler on high until the skin of the peppers chars.
2
Turn everything, add garlic, place under broiler again until peppers are charred. Repeat if necessary to cover all sides, pulling out peppers that are finished. Set aside.
3
Crush tomatoes five cups at a time. Add 1/3 of the pepper mixture, process until completely smooth. Pour into large saucepan. Add some broth to the carafe, process briefly to rinse, add to saucepan. Repeat until everything is used up.
4
Add the rest of the ingredients, stir thoroughly, and bring to a low boil over medium heat. Reduce heat to medium low, and continue cooking, stirring regularly, until mixture coats a spoon.
5
Can as desired.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 peppers (a mixture of green chiles, and ripe sweet peppers, to taste), 2 medium onions, trimmed and quartered, 8 cloves garlic, peeled, 15 cups crushed tomatoes, and more.

Yes, Enchilada Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Sauce

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