Tomato-Jalapeno Enchilada Sauce

Name: Tomato-Jalapeno Enchilada Sauce
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

Rating: 4.6 stars

5 Ratings
1 Review

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

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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

Step 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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Reviews (1)

5 Ratings

5 star values: 3
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Anonymous

10/21/2011

Do use Mexican oregano, not Greek or Italian. The latter two will give an inauthentic flavor.

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Tomato-Jalapeno Enchilada Sauce

Ingredients

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Reviews (1)

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Tomato-Jalapeno Enchilada Sauce

Ingredients

Directions

Reviews (1)

All Reviews for Tomato-Jalapeno Enchilada Sauce