Description
A rich and flavorful homemade enchilada sauce made with tomatoes, chili, and a blend of spices — perfect for smothering your favorite enchiladas or any Mexican dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon (optional)
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Instructions
- In a medium saucepan, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until softened.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in chili powder, cumin, paprika, and cinnamon. Cook for 1 minute, stirring constantly to toast the spices.
- Add crushed tomatoes, chicken broth, apple cider vinegar, salt, pepper, and cayenne pepper (if using). Stir to combine.
- Bring the sauce to a simmer, then reduce heat and let cook for 10–15 minutes, stirring occasionally, until thickened to your desired consistency.
- Adjust seasoning as needed and remove from heat. Let the sauce cool slightly before using.
Notes
- For a smoother sauce, blend the mixture with an immersion blender or regular blender.
- This sauce can be stored in the fridge for up to a week or frozen for longer storage.
- Adjust the spice level by adding more or less cayenne pepper or using mild chili powder.
Nutrition
- Serving Size: 1/4 cup
- Calories: 40
- Sugar: 3g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: enchilada sauce, homemade enchilada sauce, Mexican sauce, chili sauce, vegan enchilada sauce