Enchilada Sauce


1/2 c. onion, small dice

4 cloves garlic, minced

1 T fresh cilantro, minced

1 T extra virgin olive oil

1/2 tsp.  cumin

1/4 tsp. coriander

1 tsp. chili powder

1/2 tsp. oregano

1/2 tsp. salt

1 c. tomato puree

2 c. water

Cayenne or hot sauce (optional, to taste)


Heat oil in the bottom of medium saucepan.  Saute garlic and onion until translucent.  Add cilantro and spices.  Cook 1 to 2 minutes.  Add sauce and water, scraping bottom of pan to get up spices.  Bring to a boil.  Reduce to a low simmer.  Cook for one hour, allowing  to reduce and flavors to meld, seasoning with salt a little at time and finishing by salting to taste at the end.  Puree.

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