The Best Homemade Mexican Enchilada Sauce ~ Easy Enchilada Sauce Recipe

dried chiles

🥗Healthier: fresh bell peppers

💰Cheaper: canned tomatoes

Fresh bell peppers can add flavor with fewer calories.

vinegar

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice provides a fresh acidity similar to vinegar.

Cut off the ends of the dried peppers and remove the seeds.

Toast the dried peppers in a cast iron pan on low medium for about 3 minutes until fragrant.

Put the toasted chilis in a food processor and cover with 2 cups of hot chicken broth. Set aside for 30 minutes.

Add 5-6 cloves of garlic to the soaked chilis.

Add 1 28-ounce can of tomatoes and 4 large roasted red bell peppers to the food processor and puree until smooth.

In a soup pot on medium heat, add 3 tablespoons of extra virgin olive oil and 3 tablespoons of flour. Whisk constantly for 1-2 minutes until the flour taste cooks out.

Carefully add the pureed mixture to the pot and stir well.

Add 3 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of thyme, 1 teaspoon of chipotle powder, 1 tablespoon of sugar, and 1 tablespoon of oregano. Stir to combine.

Bring to heat and simmer for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary