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Homemade Enchilada Sauce
EASY fresh homemade enchilada sauce using blender (also included stovetop instructions)
Servings: 8
Calories: 38kcal
Equipment
Ingredients
- 1 tablespoon oil
- ½ red onion rough chopped
- 4 garlic cloves
- 14 oz can fire roasted tomatoes
- 2 chipotle chili in adobo sauce
- 1 teaspoon cumin
- 1½ teaspoons kosher salt
- ½ cup low sodium broth
Instructions
- Add all the ingredients to the jar
- Select the SAUCE option. This option takes 10 minutes of preheating followed by a 25 minutes of cook cycle during which the sauce gets cooked as well as blended
- Allow to cool and then store in glass jar(s). Makes 20 ounces (2.5 cups) of sauce
Notes
Stove Top Recipe
- Heat oil in a heavy-bottomed pot.
- Add cumin seeds and toast them for 30 seconds.
- Add onions and garlic and sauce for a minute.
- Add remaining ingredients and cook on low-medium heat for 10 minutes stirring frequently.
- Allow the sauce to cool for 5 minutes before blending it using an immersion blender or a regular blender.
Nutrition
Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 565mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
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