Fill a corn tortilla with a little cheese, and add a little freshly onion– or leave out the onion, if you prefer. The store-bought version lacks the robust flavors of a freshly made sauce because it’s been sitting on the shelf and the spices mellow out over time. I get lots of requests for canning directions. Pour into a large saucepan. Thanks for posting! It has consistently been one of the most popular posts on my Seed to Pantry blog. juice of 1/2 a large lemon Thanks for stopping by and leaving an awesome comment and review! I used the same cheese on top as I had stuffed on this inside. This recipe is easy with a food processor or blender. I used some sun dried tomatoes in it too since I didn’t have enough crushed tomatoes. Allow to cool and store in an airtight container for up to 1 week or in the freezer for up to 6 months. It’s a sad day to miss just a little time in the garden and find overripe, gone to seed, plants surrounded by and, sometimes, buried in, weeds. Roma tomatoes and onions are roasted and pureed with a combination of fresh garlic, oregano and dried spices for a better-than-canned version of enchilada sauce. Trust me! ","position":3,"name":"Meanwhile; heat a tablespoon of olive oil and...","url":"https:\/\/www.simplyscratch.com\/2014\/07\/homemade-enchilada-red-sauce.html#mv_create_580_3"},{"@type":"HowToStep","text":"Remove off of the heat and add in the oregano, chili powder, cumin and cayenne. I can’t wait to try this! It’s easy to make with what you have on hand. Forgot to say: the recipe looks super yummy and I will try it tonight as I have a whole bunch of tomatoes that I need to use up. ! I wanted a tomato based enchilda sauce for a lasagna type enchilada casserole and this will be perfect! I would love to know if the sauce could be canned. Tastes 1000x better than canned and omg does the house smell amazing after. You notice that the directions suggest freezing the leftover sauce. He's not big on spice but we're both big on mexican food…the perfect meal! We are a Mother Daughter team sharing Recipes, Garden tips and DIY ideas. thank you! It was a post where I declared my strong dislike for red sauce and how I was determined to create an enchi-recipe that didn’t call for the blessed sauce. Your email address will not be published. If tomato sauce is chunky feel free to blend with an immersion blender or in a tabletop blender. Let them cool and peel off the skins if you wish. For those of us who love to garden, it’s a sad time of year. Enjoy! Cook Time amzn_assoc_title = "My Amazon Picks"; Well after years of thinking about it, I figured out why I’m not a fan. To add instant deep smoky chili flavor and richness, I use a winning combination of simple ingredients to maximize the sauce’s flavor. When all was ready, we paused in silent honor of those who have fallen defending us, and offered our respect for those who serve today. And what if I roasted them? I’m so glad I found your blog! Once the tomatoes and onions are beautifully roasted and your kitchen is smelling all kinds of amazing; remove…. I second Dorothy’s comment. I debated whether or not to leave the tomato skin on, since I’m going to be buzzing this in my blender. Then, a sad thing happened. Hi, I'm Jessica Gavin, a certified culinary scientist and author. With a garden full of tomatoes, this recipe hit the spot.