Description
A rich and flavorful enchilada sauce made with fresh tomatoes, aromatic spices, and a hint of tanginess.
Ingredients
Scale
- 2 pounds ripe tomatoes, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1 tablespoon vinegar
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sautéing until translucent.
- Incorporate chopped tomatoes, cumin, chili powder, and salt, stirring well.
- Let the sauce simmer for 30 minutes, stirring occasionally.
- Puree the sauce with an immersion blender to your desired consistency.
- Stir in vinegar and mix well.
- Fill sterilized jars with sauce, leaving half an inch of headspace.
- Process jars in a water bath canner for 15 minutes.
- Allow to cool completely and store in a cool, dark place.
Notes
Feel free to experiment with spices and adjust to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: enchilada sauce, homemade sauce, Mexican recipes