Craving a sauce that will transform your ordinary Mexican dishes into extraordinary culinary masterpieces? Get ready to discover the ultimate homemade vegetarian chipotle enchilada sauce that will make your taste buds dance with excitement! In just 30 minutes, you'll create a smoky, spicy, and utterly irresistible sauce that puts store-bought versions to shame. Whether you're a spice lover, a vegetarian foodie, or simply someone who loves bold flavors, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 2 cups
Ingredients
- 1 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 can tomato sauce
- 1-2 chipotle peppers in adobo sauce, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt to taste
Instructions
- Begin by gathering all your ingredients and measuring them out. This will make the cooking process smoother and more efficient.
- In a medium-sized saucepan, heat 1 tablespoon of olive oil over medium heat. Allow the oil to warm for about 1 minute.
- Add 1/2 cup of diced onion to the pan and sauté for about 5 minutes, or until the onions become translucent and fragrant. Stir occasionally to prevent burning.
- Next, add 2 cloves of minced garlic to the onions. Sauté for an additional 1-2 minutes, until the garlic is fragrant but not browned.
- Pour in 1 can of tomato sauce, stirring well to combine it with the onion and garlic mixture.
- Incorporate 1-2 minced chipotle peppers in adobo sauce into the tomato sauce. Start with 1 pepper if you prefer a milder sauce, and add more if you like extra heat.
- Add 1 teaspoon of ground cumin and 1 teaspoon of dried oregano to the sauce. Stir well to ensure that the spices are evenly distributed.
- Season the sauce with salt to taste, starting with a pinch and adjusting as necessary. Remember that the chipotle peppers may add some saltiness as well.
- Bring the sauce to a simmer, then reduce the heat to low. Let it cook for about 15 minutes, stirring occasionally. This will help the flavors meld together.
- After 15 minutes, taste the sauce and adjust the seasoning if needed. If you want a smoother sauce, you can use an immersion blender to puree it to your desired consistency.
- Once the sauce is ready, remove it from heat and let it cool slightly before using it in your enchiladas or storing it in an airtight container in the refrigerator.
Tips
- Chipotle Pepper Power: Start with one chipotle pepper and gradually add more to control the heat level. Remember, you can always add more, but you can't take it away!
- Blending Brilliance: For an ultra-smooth sauce, use an immersion blender or transfer to a regular blender. This creates a silky texture that clings perfectly to enchiladas.
- Flavor Intensification: Let the sauce simmer a bit longer if you want a more concentrated flavor. The slow cooking helps the spices meld and deepens the overall taste.
- Storage Savvy: This sauce keeps well in the refrigerator for up to 5-7 days in an airtight container. Pro tip: It freezes beautifully for up to 3 months!
- Versatility Hack: Don't limit this sauce to just enchiladas. Use it as a marinade, dipping sauce, or flavor booster for various Mexican-inspired dishes.
Nutrition Facts
Calories: 25kcal
Carbohydrates: 3g
Protein: 1g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
