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Enchilada Sauce

Spicy, smokey sauce with a hint of sour.

1 onion, finely diced

2 tbsp olive oil

1 clove garlic, finely chopped

2 tsp paprika

2 tsp ground cumin

2 tsp dried oregano

1 tsp chilli powder

400 g tin chopped tomatoes

200 g passata

1 tbsp soft brown sugar

4 tbsp your favourite BBQ sauce

1 tbsp sherry vinegar

In a saucepan over a medium low heat, warm the olive oil. Add the chopped onions with a generous pinch of salt and sauté for 5 minutes. Add the garlic and continue to cook for 5 minutes.

Add paprika, cumin, oregano and chilli powder and cook for one minute. Stir in the tomatoes, passata, sugar, BBQ sauce and a few more pinches of salt. Bring to a simmer and gently cook for 20 minutes. Stir in the vinegar, taste and if you prefer more sourness, add a little more vinegar. 

The sauce is now ready to use or can be cooled or stored in the fridge for up to 5 days.

Enchilada Sauce

Enchilada Sauce

Jules
Spicy, smokey sauce with a hint of sour. 
No ratings yet
Prep Time 5 mins
Cook Time 30 mins
Course Sauce
Cuisine Mexican
Servings 600 ml

Ingredients
  

  • 1 large onion finely diced
  • 2 tbsp olive oil
  • 2 cloves garlic finely chopped
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp chilli powder (or to taste)
  • 400 g tin chopped tomatoes
  • 200 g passata
  • 1 tbsp soft brown sugar
  • 4 tbsp your favourite BBQ sauce
  • 1 tbsp sherry vinegar

Instructions
 

  • In a saucepan over a medium low heat, warm the olive oil. Add the chopped onions with a generous pinch of salt and sauté for 5 minutes. Add the garlic and continue to cook for 5 minutes.
  • Add paprika, cumin, oregano and chilli powder and cook for one minute. Stir in the tomatoes, passata, sugar, BBQ sauce and a few more pinches of salt. Bring to a simmer and gently cook for 20 minutes. Stir in the vinegar, taste and if you prefer more sourness, add a little more vinegar. 
  • The sauce is now ready to use or can be cooled or stored in the fridge for up to 5 days.
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