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Homemade Enchilada Sauce

Homemade Enchilada sauce is easy to make with healthy fresh  organic produce from your garden, CSA or farmers market.

Is your garden bursting with peppers, garlic, onions and tomatoes? Fresh rosemary and oregano hanging about?  Want to try a healthier, tastier, version of enchilada sauce? No more commercially canned sauce, once you learn to make it from scratch. This is a delicious and nutritious, homemade enchilada sauce. This recipe would make a nice foodie gift!

Homemade Enchilada Sauce Is A Perfect Garden To Table Recipe

Make your own enchilada sauce using fresh ingredients. Delicious!

This is an exciting time of year. It’s warm outside; green… beautiful. We enjoy puttering about the garden; our greenhouse is our new patio! We hang out there a lot, visit  and drink coffee, (yes, we enjoy our coffee, even in our hot , summer greenhouse).

We always find work to do outside and time slips by so fast. Our meals are dictated by whatever is ripe out there, at the moment. It’s a fun, nutritious, inexpensive way to cook. We love eating what we have worked so hard to grow!

Vine Ripened On The Vine, In Our Greenhouse For Homemade Enchilada Sauce.

Vine ripened tomatoes from our greenhouse

Already we can feel the days shortening; only one month after the solstice. Our precious summer is moving toward it’s end, we can’t hold it. Soon the evenings will cool, the dew will start, spiders will form nests in the tall, waving, field grasses and under our house eves. But… not yet.

It’s mid- summer now, we still enjoy the warm time before the final harvest is upon our garden. The broccoli and spring greens salads are about done. Dave is replanting them for the cooler, fall temperatures. Strawberries, raspberries and transparent apples go into the freezer now, followed by our prolific blackberries and many gorgeous, nutritious garden delectables.!

Homemade Enchilada Sauce Is Made With Fresh Garden Peppers With A Heat Factor Of Two.

Homemade Enchilada sauce is made with fresh garden peppers with a heat factor of two or higher. you choose your favorite peppers to suit your personal heat meter.

 
The greenhouse is producing lovely cucumbers and now the tomatoes are ripening in there, with the peppers showing signs they are in the last stage before turning red. We would be devastated if we lost them to our own neglect.
 

We are committed to using them at their peak ripeness, as much as possible. The garden and greenhouse reward us for our hard work in growing them. It’s a sad day to miss just a little time in the garden and find overripe, gone to seed, plants surrounded by and, sometimes, buried in, weeds.

Garden Onions

Garden onions

Dave is Great at keeping the garden and greenhouse well managed. He brings in TONS of beautiful ripe produce every day. It’s to the kitchen I must go and put that precious harvest to use.

 
To eat it all fresh just isn’t possible. It’s time to get cooking, baking and freezing for the long months of winter.  Everything I put up in summer is well received in the cold dark months. Recipes like this one use our fresh produce and give us the best quality food.
Krimson Lee Peppers Greenhouse Grown

Krimson Lee Peppers

 

Keeping the food bill low

Bottled sauces are expensive. They also have very few understandable ingredients in them. Dave and I are looking for homemade recipes to lower our food  expenses and up the health factor of  our diet. We love homemade salsa too. Crisp Cucumber salsa, Back of the Envelope Salsa and Tomato Salsa to can are wonderful Mexican condiments if you need more ideas for garden to table recipes.
 
I made a place on this blog for homemade sauces, dressings and glazes. It’s fun and creative to make your own sauces. Sauces freeze and can very well.  I’ll keep enlarging that page with more homemade saucy delectables like homemade enchilada sauce.
 
If you purchase from my affiliate links I will receive a small commision. Thank you for supporting Homemade Food Junkie!
 


Homemade Enchilada Sauce Recipe:

013

Make your own enchilada sauce using fresh ingredients. Delicious!

 
I like this Enchilada Sauce recipe better than canned; so does my family. It’s easy to make with what you have on hand. Hope you love it too. Feel free to change it up. Maybe you want a smokier sauce. This post teaches you how to roast peppers. Very handy technique and great for a winter freezer condiment.
I’d love to know what you do with this recipe. Enjoy!
 

Instructions:

  • In a large skillet, heat coconut oil over medium heat. Add chopped onions and garlic. Simmer until translucent,
  • about 10 minutes.
  • Pour onions and garlic into the carafe of a blender and add tomatoes, chili powder, cayenne or hot sauce, cumin, oregano, rosemary, lemon juice, salt, and pepper.
  • Puree the sauce until completely smooth.
  • Clean the skillet to remove any leftover onions.
  • Pour the pureed sauce into the cleaned skillet and bring to medium heat. Lower heat and simmer for 15 minutes. adjust seasonings to taste.
  • It’s Ready to pour over enchiladas, freeze or can.
 

Nutritional Information:

Recipe Yield 8 Servings

74 Calories/Serving

  • Fats:            4 Grams
  • Carbs:         10 Grams 
  • Protein:       2 Grams

Your Printable Recipe Card:

Homemade Enchilada Sauce
Yield: 8 servings

Homemade Enchilada Sauce

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

No more commercially canned sauce, once you learn to make it from scratch. This is a delicious and nutritious, homemade enchilada sauce. This recipe would make a nice foodie gift!

Ingredients

  • 2 tablespoons coconut oil
  • 1 onion, chopped (about 2 cups)
  • 4 to 5 cloves garlic, minced
  • 2 14.5- ounce cans diced tomatoes or about five medium fresh tomatoes
  • 2 fresh medium hot or mild roasting peppers, I'm using our greenhouse Tiburon peppers. heat level 2
  • 2 tablespoons chili powder
  • 1 tablespoon hot sauce or cayenne pepper, I'm using Frank's hot sauce today
  • 2 teaspoons cumin
  • 2 tablespoons freshly chopped fresh oregano leaves
  • 1 teaspoon freshly chopped fresh rosemary leaves
  • 2 tablespoons lemon juice, about 1/2 of a fresh lemon
  • 1 teaspoon salt
  • 1 teaspoon freshly-ground black pepper

Instructions

  1. In a large skillet, heat coconut oil over medium heat. Add chopped onions and garlic. Simmer until translucent,
  2. about 10 minutes.
  3. Pour onions and garlic into the carafe of a blender and add tomatoes, chili powder, cayenne or hot sauce, cumin, oregano, rosemary, lemon juice, salt, and pepper.
  4. Puree the sauce until completely smooth.
  5. Clean the skillet to remove any leftover onions.
  6. Pour the pureed sauce into the cleaned skillet and bring to medium heat. Lower heat and simmer for 15 minutes. adjust seasonings to taste.
  7. It's Ready to pour over enchiladas, freeze or can.

Notes

This recipe is easy with a food processor or blender. If you have neither hand chopping will work great too but take a bit longer.

Nutrition Information


Amount Per Serving Calories 46

Did you make this recipe?

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Simple Homemade Enchilada Sauce-Pin Image

Homemade enchilada sauce is full of flavor and easy to make. Learn how to make this easy enchilada sauce that stores well and tastes delicious.

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Homemade Enchilada sauce is easy to make with healthy fresh organic produce from your garden, CSA or farmers market.

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Abigail

Tuesday 25th of August 2020

Do you peel the tomatoes for this recipe?

Diane

Tuesday 25th of August 2020

Hi Abigail, If you are using fresh tomatoes you can put them in the blender and not peel them. The skin should pulverize with the other ingredients. You could take the extra time to blanch the tomatoes. Let them cool and peel off the skins if you wish. I don't find that necessary. Hope this helps!

Crystal

Saturday 16th of September 2017

Im so excited to try this! We have so many tomatoes and we love enchiladas!! How would you go about canning this??

Diane

Saturday 16th of September 2017

Hi Crystal, This is an easy tasty sauce. I have not canned it and would worry about waterbath canning this sauce because it contains alkaline veggies and herbs. You would need to put the pint jars under 6 lbs of pressure for 20 minutes. Enjoy! This recipe has good canning instructions for you.

Chicken Enchilada casserole

Friday 21st of August 2015

[…] For the printable recipe for the enchilada sauceĀ go here: […]

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