Recipe: Fresh Vegetable Enchilada Sauce

Our enchilada sauce adaptation is an easy, nutrient-dense spin on both the store-bought and authentic enchilada sauces.  While those typically lean on water as the primary ingredient, our version is veggie-forward and milder on the spice – though it can certainly be prepared with more heat, depending on individual preference.

The premade sauces will likely cost more than a jar of whole tomatoes, so you also get more for your money!  We also skip additives like corn starch and inflammatory oils, making our recipe an option many can enjoy.

This sauce is versatile in its culinary application, most obviously in enchiladas, but it also infuses fabulous flavor to rice, Mexican skillets or casserole, meatloaf, or meatballs – to name a few.  Given the high volume of fresh produce, the sauce may settle slightly during storage, likely due to the absence of thickeners and preservatives.  As a result, we suggest you use the sauce within a few days of making it and freeze any leftovers for future use.

Fresh Vegetable Enchilada Sauce

Ingredients

• 28 oz can whole peeled tomatoes
• 1.5 C water
• 3 Tbsp chili powder
• 3 Tbsp taco seasoning
• 1/2 medium onion, chopped
• 4 garlic cloves, minced
• 1 jalapeno, ribs and seeds removed
• 1/2 tsp oregano
• 1/2 tsp salt (more to taste)

Directions

1. Pour tomatoes into the base of a blender or food processor.
2. Add 1.5 cups of water and the measured spices.
3. Next, add onion, garlic, jalapeno, and salt.
4. Blend at low speed for 15 seconds, then increase to medium or high and blend for 45 more seconds to achieve a smooth consistency.  Remove the lid and assess for any remaining chunks; blend again if needed.
5. Taste test for preferred spice and salt level – adjusting to your desire.
6. Store in a sealed container in the refrigerator until ready to use.

Optional additions:

• Bell peppers
• Poblano or Serrano peppers
• 1 Chipotle chili in adobo
• Powder from dried peppers (ancho, guajillo)

Recipe mildly adapted from Pinch of Yum