Easy Homemade Enchilada Sauce
Foto: Host The Toast — Morgan
Ingredients
4 servings
- 2 tablespoons canola oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 (14.5 oz) cans fire roasted diced tomatoes
- 1 chipotle pepper in adobo, minced + 1 tablespoon adobo sauce from the can
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 cup chicken or vegetable stock, or water
- Salt and pepper, to taste
Steps
-
In a large skillet over medium heat, warm the oil. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add in the garlic and cook until fragrant, about one more minute.
-
Transfer the mixture to a blender or food processor and add in the tomatoes, chipotle and adobo, chili powder, cumin, oregano, and stock or water. Pulse until nearly smooth.
-
Transfer back into the skillet and bring the mixture to a gentle boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
💰 Cost Estimate
Total Ingredients
$1.02
Per Serving
$0.26/serving
🏠 Save ~$2.04 compared to buying!
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| canola oil | 2 tablespoons | - | - |
| yellow onion | 1 medium | - | - |
| garlic | 3 cloves | - | - |
| 2 | - | - | |
| chipotle pepper in adobo | 1 | - | - |
| chili powder | 2 tablespoons | $0.50/100g | $1.00 |
| ground cumin | 1 teaspoon | $4.38/kg | $0.02 |
| dried oregano | 1 teaspoon | - | - |
| chicken or vegetable stock | 0.5 cup | - | - |
| Salt and pepper | - | - | - |
*Estimated market prices, may vary by region
Source: Host The Toast
by Morgan
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