The Best Authentic Enchilada Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 18 |
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I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean! Ingredients:
1 tablespoon olive oil |
1/4 cup onion (white, minced) |
1/2 jalapeno (seeded and chopped finely) |
2 pinches cinnamon |
1/4 teaspoon oregano |
1 1/4 teaspoons white sugar |
1/8 teaspoon red pepper flakes (optional, to taste) |
1 (14 1/2 ounce) can tomato sauce |
1/2 teaspoon garlic salt (or 1 med. garlic clove) |
1 teaspoon dried onion (or 1/2 tsp onion powder) |
1 cup water |
1/4 teaspoon lime zest |
1 tablespoon fresh basil (chopped, or 1 tsp dried) |
1 tablespoon fresh parsley (chopped, or 1 tsp dried) |
2 tablespoons cilantro (chopped) |
3 tablespoons salsa (homemade is best!) |
Directions:
1. Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well).
2. add remaning ingredients to the pan and bring to a boil.
3. Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min).
4. Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!
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