Tomato-Jalapeno Enchilada Sauce

Makes 2 1/2 cups

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


  • 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

  • ¼ 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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