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Best Homemade Enchilada Sauce Recipe With Fresh Tomatoes
I’m so excited to finally share recipes for making sauces and salsas that are normally canned. Over the years, I’ve collected recipes that homemade versions of many store-bought favorites.
I’m starting with enchilada sauce because it’s one of my favorites and also a family favorite (we’re planning to make this recipe for our Super Bowl party!).
I was surprised at how easy it is to can tomatoes for making homemade enchilada sauce. I’ve canned, pickled, and frozen tomatoes before, but never canned them just to use in a recipe.
I’ll have a step-by-step tutorial on making Homemade Enchilada Sauce With Fresh Tomatoes…
Depending on the size of your family, you may want to double or triple this recipe. Making homemade Mexican sauce is easy with this Enchilada Sauce recipe.
For quick meals, Enchilada Sauce Recipe is an essential ingredient. If you need to feed a crowd, a large batch of enchilada sauce will cover you.
I’ve made this recipe with fresh tomatoes several times. It’s really good! And it’s so easy, too.
Preservatives are not used in this freshly made sauce. The flavor is so much better than the canned kind, and I don’t have to worry about metal can lining leaching into my food. Plus, it only takes minutes to prepare this sauce using fresh tomatoes.
Do you need some helpful Tips For Making Homemade Enchilada Sauce With Fresh Tomatoes?
Use fresh ingredients. My recipe calls for fresh tomatoes for the best flavor. I found Roma tomatoes on sale, so that’s what I used. But any fresh tomato will do.
Chop the ingredients finely to give this sauce a smoother consistency. It makes it convenient to pour it into jars and make freezer bags for longer-term storage. You can even freeze this recipe in ice cube trays and defrost only the amount you need.
Choppers are ideal for chopping the ingredients for this sauce. It will save you time and your arm from unnecessary stress. Instead, Enchilada Sauce is spiced with chilli powder, oregano, and cumin, and it’s perfect for your favorite Mexican dishes.
Leave the seeds in your sauce if you like it spicy. If you want it milder, remove them. You might also like to try out other sauces and dips like Best Homemade Multi-Purpose Salsa Dip
How to Use Homemade Enchilada Sauce Recipe?
Sauce for enchiladas or burritos Empanada filling or dip for chips Mix with sour cream and serve as a dipping sauce for tortilla chips.
Homemade Enchilada Sauce With Fresh Tomatoes is an easy, fun recipe that is sure to impress! It’s great for parties or quick meals because it can simmer all week in the slow cooker and make numerous batches of delicious enchiladas
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yields: 10 servings
Author: Ranjeeta Nath Ghai
Ingredients for Homemade Enchilada Sauce Recipe
- 1/4 cup all-purpose flour [BUY HERE]
- 2 tbsp olive oil [BUY HERE]
- 600 grams blanched tomatoes
- 1½ to 2 tsp chilli powder [BUY HERE]
- 2 tsp dried oregano [BUY HERE]
- 1 tsp cumin [BUY HERE]
- 1 tsp garlic powder/ 1 tablespoon garlic
- 1 tbsp onion powder/ 1 onion
- 1 tbsp brown sugar/sugar [BUY HERE]
- Salt to taste
Directions For Homemade Enchilada Sauce Recipe
- Prepare the puree by peeling the tomatoes, roughly chopping them, and blending them. Strain and set aside.
- Use chopped garlic and onion if you are using them, and lightly sauté them before you blend them with the tomatoes.
- Pour the required oil gently in a saucepan and heat it until it is warm.
- Then add flour and continue to saute until the color changes. Switch off the heat.
- Add the chilli powder, garlic powder, onion powder, oregano, cumin, brown sugar and salt and mix well.
- To combine well, stir in the tomato puree.
- Bring mixture to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
- Refrigerate up to two weeks after cooling and store it in an airtight container.
Quick Overview
Recipe Name: Best Homemade Enchilada Sauce Recipe With Fresh Tomatoes
Author: Ranjeeta Nath Ghai
Description: Best Homemade Enchilada Sauce Recipe With Fresh Tomatoes. Use fresh ingredients. My recipe calls for fresh tomatoes for the best flavor.
Preperation time: 10 M
Cook Time: 20 M
Total Time: 30 M
Type: Sauce and Dips
Recipe Yield: 10 servings
Recipe Ingredients: 1/4 cup all-purpose flour, 2 tbsp olive oil/ oil, 600 grams blanched tomatoes, 1½ to 2 tsp chilli powder, 2 tsp dried oregano, 1 tsp cumin, 1 tsp garlic powder/ 1 tablespoon garlic, 1 tbsp onion powder/ 1 onion, 1 tbsp brown sugar/sugar, Salt to taste
Recipe Instructions: Prepare the puree by peeling the tomatoes, roughly chopping them, and blending them. Strain and set aside. Use chopped garlic and onion if you are using them, and lightly sauté them before you blend them with the tomatoes. Pour the required oil gently in a saucepan and heat it until it is warm. Then add flour and continue to saute until the color changes. Switch off the heat. Add the chilli powder, garlic powder, onion powder, oregano, cumin, brown sugar and salt and mix well. To combine well, stir in the tomato puree. Bring mixture to a boil; reduce heat and simmer until slightly thickened, about 10 minutes. Refrigerate up to two weeks after cooling and store it in an airtight container.
Recipe Cuisine: Mexican
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