Quick Red Enchilada Sauce

Name: Quick Red Enchilada Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 piece Yellow Onion (1 small onion, peeled and roughly chopped); 6 cloves Garlic (6 cloves garlic, peeled); 1 piece Jalapeño (1 jalapeño, seeded if you are sensitive to heat, roughly chopped); 28 oz Cherry Tomato (28 ounces (5 heaping cups) cherry tomatoes); 1 tbsp Olive Oil (1 tablespoon olive oil); 0 pieces Kosher Salt (kosher salt); 1 piece Chipotle Chili in Adobo Sauce (1 chipotle in adobo); 2 tbsp Lime Juice (2 tablespoons fresh lime juice)

Quick Red Enchilada Sauce - Sauce (Mexican)

20 minMexican

Servings4

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Egg Free

Steps

1Heat the broiler to high.
2Place the onion, garlic, jalapeño, and tomatoes on a sheet pan. Toss with the oil and 1 teaspoon kosher salt. Transfer to the oven and broil for 10 minute or until the vegetables are nicely charred.
3Transfer vegetables to a food processor (be sure your food processor is large enough: mine is a 14-cup capacity). Add the chipotle, the lime juice, and 1/2 teaspoon kosher salt. Add 1/2 cup water. Purée until smooth. Taste. Mixture should taste both sweet and spicy with a nice balance of acidity. Adjust with salt to taste. Add water by the 1/4 cup till it is thinned to the right consistency — it should have some texture because of the vegetables, but it should be pourable as well.
4Use in your favorite enchilada recipe or store in the fridge for up to 1 week or freeze for up to 3 months.