Blender Enchilada Sauce
- Prep Time: 5-10 minutes
- Total Time: 0 hours
- Yield: 8 cups od sauce
- Category: sauces, dressings, seasonings
- Method: blender
- Diet: Low Calorie
Ingredients
Scale
- 1.5 pounds of fresh tomatoes, or 1 can of whole tomatoes, 28 oz.
- 2 cups chicken broth
- 1 can tomato paste, 6 oz.
- 2 tablespoon apple cider vinegar
- 3 tablespoons chili powder
- 2 teaspoon cumin
- 1 teaspoon oregano, dried or ground
- 1 ½ teaspoon salt
- 2 medium cloves garlic, or 1 large clove
Instructions
- Wash tomatoes and peel garlic.
- Add all ingredients to a blender
- Process on high speed until smooth.
- Use right away if you’ll be making enchiladas, since the sauce will be baked.
- If you plan to store it in the fridge for a while before using it, bring it to a boil on the stove or in the microwave, then cover it and store it in the fridge until you need it.
- It should keep well if chilled, for 3-4 days.
Notes
*Notes: The sauce may be a little too thick, depending on how juicy your tomatoes are. If needed you can add more chicken broth to thin it out until it’s the texture that you like.