Enchilada Sauce

I decided to post the recipe for my enchilada sauce separately from the recipes I use it in and post so that its easy to find and I only have to type it once. I will link back to this in the recipes that call for it.

In a nutshell, I think that canned enchilada sauce is a complete abomination to a true enchilada sauce. Its runny, flavorless, and has way too much salt in it.

I have spent some time tweaking my homemade enchilada sauce and have come up with one that my family loves and is completely adaptable for different palates.

I hope you enjoy this and you'll find that canned enchilada sauce will no longer be sufficient!

Melissa's Homemade Enchilada Sauce

3 cloves garlic, minced

1/4 cup red onion, finely chopped/minced

3 T chipotle chilis, in adobo sauce, chopped

2 cups tomato sauce

1 can fat free chicken broth

2 tsp. chili powder

2 T ground cumin

2 T minced onion

1 tsp. garlic powder

1 tsp. smoked paprika

salt and pepper, to taste

*not sure how many 'servings' this yields but it makes a good amount. We keep it in the fridge and have it on hand for other mexican-inspired dishes throughout the week or to add to left overs*

1) In a medium sized sauce pan, heat a drop of olive oil and add garlic and red onion and saute on medium heat for 3-5 minutes. Keep an eye out so that the garlic doesn't burn. 

2) Add in chipotle peppers and cook for a minute or two. Do not wipe off the adobo sauce on the pepper. Scrap whatever sauce is left on the cutting board after chopping these into the pan also

3) Add in all other ingredients and bring to a boil. 

4) Reduce heat and allow the sauce to thicken, while stirring occassionally to make sure it is not burning. 

Until you get comfortable making this sauce, start off with less chipotle peppers than called for and add as you wish. If you are sensitive to heat, just a teaspoon or two of the sauce (rather than the actual pepper). This sauce can be as mild or hot as you wish, by adjusting the amount of peppers you add. Regardless of the side of the heat scale you fall on, the result is a deep red sauce with a rich smokey and slightly spicy sauce that will make your taste buds dance. And remember, the flavors get more prominent as it cooks. If it is too spicy, add a small drop of honey and stir. Increase the honey until the heat level is back to your liking. Honey will remove the heat without effecting the flavor (this works for any dish, by the way!)

(photo courtesy of www.classycook.com)