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Homemade Enchilada Sauce

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  • Author: Sasikala Balaraman
  • Yield: 1.5 cups 1x


Without using anything from a can, this fresh enchilada sauce has bold flavor and great body for your next enchilada endeavor.


  • 1 large red Bell­pepper
  • 1 lbs ripe roma Tomatoes (about 10)
  • 3 cloves Garlic
  • 1/2 medium sized Onion, quartered
  • 2 Jalapeños
  • 1 tsp Cumin powder
  • 1/2 tsp Red chilli powder
  • 1 tsp dried Oregano
  • 1 tbsp fresh Oregano, chopped
  • Salt, to taste
  • 1 tsp Brown sugar


  1. Place tomatoes, bell­pepper, garlic, onions, and jalapeño on a medium baking tray. Place the tray under hot broiler (change the oven settings accordingly) and char the ingredients for about 9 to 10 minutes, turning them halfway through.
  2. Remove the skin from bell­pepper, garlic cloves, tomatoes and let it cool. Place garlic, bell­pepper, tomatoes (along with its juices), onion, jalapeño in the blender and purée until smooth. Return the puree onto a pan. Add cumin powder, red chilli powder, dried oregano, salt, brown sugar and let the sauce reduce until it coats the back of a spoon (takes about 10­ to 15 mins).
  3. Lastly, add fresh oregano and remove from heat.
  4. Store it in a dry jar until use.
  • Category: Condiment, Sauce, Side
  • Cuisine: Mexican
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