Red Velvet Enchilada Sauce – a delicious recipe with garlic, yellow onion, olive oil, water, tomatoes, chipotle chiles. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut the very top of the head of garlic off to just expose the tops of the garlic cloves.
2
Place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil.
3
Seal the top of the foil so that the garlic and onion are a little packet
4
Roast the onion and garlic for 45 minutes at 375 degrees.
5
Cut the tomatoes in half and place in a pot with the water.
6
Squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well.
7
Simmer for 45 minutes partially covered.
8
Let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo.
9
Process until smooth and return to the pot.
10
Mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes.
11
Enjoy!
634
kcal
Calories
30
g
Fat
83
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 head garlic, 1/2 of a large yellow onion, peeled, 3 tablespoons olive oil, 3 cups water, and more.
Yes, Red Velvet Enchilada Sauce falls under the General 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.
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