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Tomato-Jalapeno Enchilada Sauce

Tomato-Jalapeno Enchilada Sauce

Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this sauce on our Cheese Enchilada Casserole for classic bold flavor.

Everyday Food, March 2011 http://www.marthastewart.com/340847/tomato-jalapeno-enchilada-sauce
5
Rated
100100(2)2
  • Yield Makes 2 1/2 cups

Ingredients

    • 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

Directions

  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.

Cook's Note

Refrigerate in an airtight container, up to 4 days.

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