Enchilada Sauce
TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 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
Ingredients
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10 plum tomatoes
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3 cups water
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2 medium onions, chopped
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2 medium carrots, shredded
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1 medium zucchini, shredded
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1 large sweet red pepper, chopped
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1 cup minced fresh cilantro
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2 jalapeno peppers, seeded and chopped
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7 garlic cloves, minced
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2 tablespoons chili powder
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1 tablespoon salt
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1 tablespoon paprika
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1 teaspoon dried oregano
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1/2 teaspoon dried thyme
Directions
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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.
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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.
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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.
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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