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Enchilada Sauce

Name: Enchilada Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6-1/2 cups.
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 1 hour

Makes

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

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Ingredients

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

Directions

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.
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.
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.

Enchilada Sauce

Ingredients

Directions

Nutrition Facts

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