1 pound plum tomatoes, peeled and coarsely chopped
2 tablespoons chopped onion
1 jalapeno pepper with seeds, chopped
1 clove garlic, chopped
? teaspoon ground cumin
? teaspoon dried oregano
1 ? cups low-sodium chicken stock (see link)


In a processor or blender, whiz the tomatoes, onion, garlic, jalapeno, cumin, and oregano for 3 minutes on low speed, gradually and slowly pouring in the stock. Transfer to a saucepan and boil over medium-high heat to reduce and thicken, about 20 minutes.
Graham Kerr uses this sauce in his recipe for Chile, Cheese, and Chicken Enchiladas (see link). The sauce may be frozen for up to 6 months. Kerr suggests breaking off bits of frozen sauce to add to soups and sauces.
Red Enchilada Sauce
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