Homemade Enchilada Sauce

I haven’t been posting as often as I would like to because I am currently in the process of moving to London which is very exciting, if not a little bit stressful. Even though I haven’t been posting, I have still been cooking (of course) and I have lots of new recipes that I’ll be putting up in the coming weeks!! Hopefully I’ll be back to posting regularly by next week!

I know that I’ve called this an enchilada sauce but it can just as easily be added to pasta or other dishes that need a bit of a kick. This is a really basic recipe but I find that most people buy pasta sauces, instead of making their own, and there are usually lots of nasty surprises in those ready made sauces (mainly salt and hidden calories). You can make a batch of this on Sunday and have it in the fridge for the week or you can reduce the amount you make and make single servings. I will be using this sauce in the next two recipes that I post just to show you how diverse it is.

Ingredients:

Makes approx five 150g servings

enchilada sauce ingredientsTwo 400g tins of chopped tomatoes

Half a Tbsp of olive oil

Juice of half a lemon

4 Minced garlic cloves

2-4 Tbsp Cayenne pepper (keep tasting!)*

Black pepper

Pinch of salt

*NOTE: Cayenne Pepper is technically a chilli powder. It’s actually 100% chili powder, while labelled chili powders are often a mix of chili powder along with other spices. Those spices can include oregano or cumin, among many others. So the flavor of each can be unexpectedly different from one another. Depending on what flavour you’re going for (or how spicy you like your sauces) you can use chilli powder if you prefer.

Method:

Chop up your onion, peel your garlic cloves and cut your lemon in half, ensuring the pips have been removed. Don’t worry if your onion isn’t chopped finely, we will blend the sauce later.

enchilada sauce choppedAdd half a Tbsp of olive oil to a frying pan and heat over a medium heat. Once you can feel heat over the pan, add your onions, minced garlic cloves, pinch of salt and a generous amount of black pepper. Cook until onions are translucent.

enchilada sauce cookingLastly, add two tins of chopped tomatoes with the juice of half of the lemon. Stir until combined and then add 2-4 Tbsp of Cayenne Pepper and cook for a further 5 minutes. I keep tasting the sauce until I get the heat/spice I want from it. You can further add black pepper or another pinch of salt here if it’s not what you’re looking for.

enchilada sauce finishedLet your sauce cool and then transfer to a blender and blend until you get the consistency that you like. I like a chunky sauce so I usually only give it a quick whizz with the blender.

As I said at the start, you can keep your sauce in the fridge for a week and keep using it for whatever dishes need a bit of  kick!

 Nutritional Information (per 150g sauce – 1 serving):

48kcal; 7g carbohydrates; 2g fat; 2g protein; 1g fibre

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