I know this is a simple concept but I am really excited about it. Anything that makes my life easier (and more flavorful!)
We are tomato sauce people around here. And when I realized I could just throw all the ingredients of an enchilada sauce into the blender, watch as the brightly colored elements whirl into a deep red then pour it into a pot to simmer, it really made me happy.
This sauce is mild, yet full of flavor. If you like it spicy, add some crushed red peppers or cayenne.
I’m already thinking of freezing this in portions to make quick Mexican night dinners. Or translating it into a pasta sauce with all sorts of hidden goodies (red bell pepper, spinach, a couple of carrots…)
It’s the perfect amount of sauce for a large pan of enchilada lasagna (I will be sharing my recipe soon.)
Quick, Zesty Enchilada Sauce
(Makes about 60 ounces of sauce)
Two 28-oz. cans chopped tomatoes OR two cartons Pomi chopped tomatoes
2 cloves garlic
2 Tbsp chili powder
2 tsp. cumin
2 tsp. paprika
1/3 cup cilantro, chopped and loosely packed (I used 4 cilantro ice cubes)
1 bay leaf
salt (only if your tomatoes are unsalted!)
1 Tbsp. sugar (optional, to balance any sourness of the tomatoes)
Blend all ingredients except for the bay leaf, salt, sugar until smooth. Pour into a large saucepan, add the bay leaf and bring to a boil. Immediately lower the heat and simmer for at least 30 minutes to let the flavors come together.
If your tomatoes are unsalted, add salt to taste while simmering (start with 1 tsp and work up from there). If your sauce has a sourness, you can choose to add the sugar.
If you can simmer the sauce for longer or make it the night before and store in the fridge til you are ready to use, the flavor will be even better.