I love making my own enchilada sauce...because then I can make it as hot as I want! This one is only medium-spicy and is especially good with pork enchiladas, with tamales, or on top of a saucy burrito. —Erin Jeanne McDowell
about 3 cups
jalapeno, seeded and minced
oil (15 g)
onion, minced (220 g)
cloves garlic, minced (15 g)
salt and pepper, to taste
vegetable broth, or more as needed (57 g)
In This Recipe
Roast the chiles over an open flame until blistered and blackened slightly. Put the finished chiles into a plastic bag. Seal the bag and let the chiles steam for about 15 minutes.
Once the chiles have cooled, remove the skins from the chiles, seed and dice them. Set aside.
Heat the oil over medium heat. Add the onions and saute until tender, about 4-5 minutes. Add the garlic and continue to cook until fragrant, about 1 minute more.
Season the mixture with salt and pepper. Add the peppers and broth and simmer until the whole mixture is very tender.
Puree the sauce until smooth. Adjust the consistency with more broth if necessary.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.