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Jalapeño Sauce for Enchiladas

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  • Prep 10 min
  • Total 30 min
  • Ingredients 6
  • Servings 4
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During this month’s celebration of National Hispanic Heritage Month you’ll probably come across the traditional Mexican enchiladas. Why not take advantage of the moment and learn how to prepare a delicious salsa to accompany these rica enchiladas for sharing with family and friends. Let’s cook!
by Adriana Martin
Updated Sep 10, 2015
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Ingredients

  • 2 large red tomatoes (or 4 medium-sized ones)
  • 2 garlic cloves
  • 2 jalapeño peppers, with the stem and seeds removed
  • 2 cups hot water
  • 1 teaspoon cumin powder
  • Salt, to taste

Directions

  •  
    1
    Begin by heating the water in a pot for stewing with a lid. The hot water will ensure that the tomatoes keep their color while cooking and will give the salsa a bright red tone. When the water reaches its ‘first’ boil, add the tomatoes, jalapeños and garlic. Cook for 15 minutes.
  •  
    2
    When ready, use a food processor or blender to purée the boiled tomatoes, jalapeños, garlic and 1/2 cup water from the pot. The final sauce should be thick, so it’s not necessary to add too much water. Afterward, strain the sauce to remove any skin left from the tomatoes.
  •  
    3
    Return the sauce to the pot and season with salt and cumin. Continue cooking over medium heat for 10 to 15 more minutes. This recipe is sufficient for accompanying four portions of enchiladas (2 per person.)

Expert Tips

  • tip 1
    If you like your sauce picante, don’t remove the seeds and add one or two more jalapeño peppers to the recipe.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • During this month’s celebration of National Hispanic Heritage Month you’ll probably come across the traditional Mexican enchiladas. Why not take advantage of the moment and learn how to prepare a delicious salsa to accompany these rica enchiladas for sharing with family and friends. Let’s cook!
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