- 10 ml oil
- 1 medium yellow or white onion, chopped
- 1 jalapeño, seeds removed and chopped
- 3 cloves garlic, chopped
- 15 ml chili powder
- 2 ml cumin
- 7 ml sugar
- 2 ml teaspoon salt
- 1 (15 ounce) can tomato sauce
- Heat the oil in a skillet or pot over medium heat. Saute the onions, jalapeño, and garlic until tender, about 3-4 minutes.
- Add the chili powder, cumin, sugar, and salt and stir in the pan for another minute so that the spices can get slightly toasted and fragrant.
- Add the tomato sauce and water.
- Bring the sauce to a simmer and left cook 5 minutes.
- Taste for seasoning and adjust salt as needed.
- Transfer the sauce to a blender and whirl until smooth.
- Recipe makes enough sauce for one 9×13 inch pan of enchiladas.
- Store in a jar or an airtight container for up to 5 days in refrigerator
The sauce should be thin as much the water evaporates off while baking enchiladas.
If you are using the sauce for other recipes, you can adjust the consistency as needed by adding more or less water. Just be sure to adjust your seasoning