Description
Without using anything from a can, this fresh enchilada sauce has bold flavor and great body for your next enchilada endeavor.
Ingredients
Scale
- 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
Instructions
- 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.
- 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).
- Lastly, add fresh oregano and remove from heat.
- Store it in a dry jar until use.
- Category: Condiment, Sauce, Side
- Cuisine: Mexican