Enchilada Sauce

Step 1

Heat the oil in a pan over medium heat, add the onion and saute until tender, about 5-7 minutes.

Step 2

Add the garlic, cumin and oregano and saute until fragrant, about a minute.

Step 3

Puree the onions and garlic along with the chilies and tomatoes in a blender or food processor and return to pan.

Step 4

Bring to a boil, reduce the heat, simmer for a few minutes to thicken, season with salt and pepper and enjoy or let cool and store in the fridge for up to a week or in the freezer for up to 6 months.

Step 5

Heat the oil in a pan over medium heat, add the onion and saute until tender, about 5-7 minutes.

Step 6

Add the garlic, cumin and oregano and saute until fragrant, about a minute.

Step 7

Puree the onions and garlic along with the chilies and tomatoes in a blender or food processor and return to pan.

Step 8

Bring to a boil, reduce the heat, simmer for a few minutes to thicken, season with salt and pepper and enjoy or let cool and store in the fridge for up to a week or in the freezer for up to 6 months.