20 Minute Red Chile Enchilada Sauce
Makes enough sauce for 8-10 enchiladas
2 teaspoons oil (vegetable or canola)
1 medium onion, roughly chopped
1 jalapeno, finely chopped (I leave the seeds in and use less jalapenos, feel free to de-seed but this isn’t an extremely spicy sauce)
3 garlic cloves, minced
3 tablespoons chili powder (I used store-bought)
2 teaspoons ground cumin
3 teaspoons sugar
1/2 teaspoon salt
1-15 ounce can tomato sauce
1 cup water
2 Roma tomatoes (or 1 large tomato or 2 small tomatoes), chopped
- Heat the oil in a medium sized skillet over medium heat. Once hot, add the onion, jalapeno, and 1/2 teaspoon salt. Sauté the onions and jalapenos until they have softened and are tender, 4-5 minutes. Stir in the garlic, chili powder, cumin, and sugar, and stir until fragrant, about 30 seconds. Pour in the water and tomato sauce. Add the chopped tomato. Bring to a simmer, and cook until slightly thickened, 5-10 minutes.
- Once the sauce is done simmering, put a strainer over a medium sized bowl. Pour the sauce into the strainer. Squeeze out as much of the onion-tomato-jalapeno mixture as possible. Use the sauce immediately, or pour into a lidded container and refrigerate for up to a week.
Adapted from Pink Parsley, originally from America’s Test Kitchen