Enchilada Sauce

To tell you the truth I don’t mind the store bought sauces.  They are pretty good…..however, I like to make this difficult.  Besides it’s more fun making your own from scratch.  And this particular version can be quite spicy depending on if you keep the seeds or not.

Do yourself a big favour and make this the day before.  Let the flavours meld in the fridge before using or freezing.  Notice my Canadian spelling on favour and flavour?  Must drive you Yanks insane, eh!  🙂


PEEL YOUR TOMATOES!

peel tomato

To gain a uniform smooth texture you have to remove the skin.  Also, the skin by itself is bitter, don’t believe me take some off and give them a munch!   So you’re going to have to par boil enough tomatoes to equal about 28oz then peel off the skins.

Also, by doing this you don’t have to strain the sauce after.


ROAST YOUR RED PEPPERS!

roasted red pepper

 

That’s right stick them on your burner if you have a gas stove, or on a BBQ.  Turn frequently till they have char marks on all sides.   When done wrap peppers in foil and set aside for a bit.  The internal steam will continue to cook and soften them.  When ready to use.  With your hand scrape off the burned parts.

 

 

 

Print Recipe
Mexican Enchilada Sauce
Enchilada Sauce
Course Marinade
Cuisine Mexican
Servings
Ingredients
Blitzed Group
Seasoning Group
Thickening Roux
Course Marinade
Cuisine Mexican
Servings
Ingredients
Blitzed Group
Seasoning Group
Thickening Roux
Enchilada Sauce
Instructions
Blizing Group
  1. Par boil your tomatoes.
  2. Roast the Red peppers.
  3. Put all indigence in the Blitzed Group into a blizter or blender and mix till smooth.
Batch
  1. Add slury into a deep dish pan and bring to a very slow boil (Simmer).
  2. Add Seasoning Group and stir in and continue to simmer for 20 min.
Thickening roux
  1. In a separate pan make your roux. When does slowly and and whisk in your sauce till all the clumps are gone. Then add everything back into your batch and stir well.
  2. Continue to cook for another 20 min on low heat. And more thickening roux to adjust to your liking. Taste for Salt and Pepper as well.
Recipe Notes

You can zip lock this stuff or put in mason jars and left to freeze if you wish.

If you find your sauce to be bitter.  Add 1/2 tsp of baking soda or add more sugar.