New This Month

Tomato-Jalapeno Enchilada Sauce


Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this spicy version on our Cheese Enchilada Casserole.

  • Yield: Makes 2 1/2 cups

Source: Everyday Food, March 2011


  • 1 can (28 ounces) whole peeled tomatoes
  • 1 cup diced white onion
  • 1 jalapeno, quartered (seeded, if desired)
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup fresh thyme leaves
  • 1 teaspoon white vinegar
  • Pinch of sugar


  1. In a blender, combine tomatoes, onion, and jalapeno. Puree until smooth. Season with salt and pepper. In a medium pot, heat oil over high until shimmering. Add tomato mixture and simmer, stirring, until thickened, 5 to 10 minutes. Remove from heat and stir in thyme, vinegar, and sugar. Season to taste with salt and pepper.

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