If you like to cook Mexican but want to control the sodium in your food and spice things to your liking, you’ll want to learn to make your own enchilada sauce. There’s no need to buy this in a can when it’s so easy to make at home.
This recipe was inspired by my friend Amanda’s enchilada sauce. It’s great in soups, casseroles, and, yes, enchiladas!
This sauce freezes well, and it’s just as easy to make in large batches, so go ahead and double this recipe.
1 can (29 oz) tomato sauce
1 1/3 cup water
2 TBL chili powder
1 tsp cumin
1/2 tsp oregano
3 garlic cloves, minced
1 TBL onion powder
1/4 cup (2 oz) chopped fresh jalapeño
Combine all ingredients in a saucepan. Bring to a boil, stir, then simmer 30 minutes, stirring every 5 minutes or so.
copyright 2014 Barb Szyszkiewicz