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Enchilada Sauce

Total Time

Prep: 20 min. Cook: 1 hour


6-1/2 cups

This chunky, mild sauce is a great way to use up abundant veggies from the garden. It tastes great on Mexican dishes and scrambled eggs. —Rebecca Schwegman, St. Croix Falls, Wisconsin
Enchilada Sauce Recipe photo by Taste of Home


  • 10 plum tomatoes
  • 3 cups water
  • 2 medium onions, chopped
  • 2 medium carrots, shredded
  • 1 medium zucchini, shredded
  • 1 large sweet red pepper, chopped
  • 1 cup minced fresh cilantro
  • 2 jalapeno peppers, seeded and chopped
  • 7 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme


  1. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow “X” on the bottom of each tomato. Using tongs, place tomatoes, a few at a time, in boiling water for 30-60 seconds or just until skin at the “X” begins to loosen. Remove tomatoes and immediately drop into ice water. Pull off skins with tip of a knife; discard skins.
  2. In a Dutch oven, combine remaining ingredients. Add tomatoes and bring to a boil. Reduce heat; simmer, uncovered, 1-2 hours or until mixture reaches desired consistency.
  3. Cool slightly. Process in batches in a blender until smooth. If desired, return all to pan and heat through. Transfer to an airtight container; refrigerate up to 3 days.
Store cooled sauce in airtight containers in freezer up to 4 months.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 19 calories, 0 fat (0 saturated fat), 0 cholesterol, 283mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

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