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One of the pleasures of living in Tucson is all the Mexican food we get to eat. When my husband lived in Holland, he said the hardest part of being there was the lack of Mexican food. The solution to that is to learn to make it myself.

We love this sauce on top of flat enchiladas. The first time I served enchiladas to my friend Ian and his kids, he said, “I think I’ve found my new favorite pasta sauce.”


INGREDIENTS:

2 Tbsp Avocado Oil
3 cups chopped Red Pepper (about 2 large peppers)
2 cups chopped Onion (about 1 large onion)
4 cloves Garlic, crushed
1 cup Cilantro, chopped
2 tsp Oregano
1 tsp ground Cumin
½ cup Vegetable Broth
2 Tbsp Tomato Paste
1 tsp Salt
Black Pepper or Chile Powder to taste.

DIRECTIONS:

Sauté avocado oil, red peppers, and onion in a 12″ cast iron skillet or a dutch oven over medium heat until vegetables are soft. Add garlic, cilantro, oregano, and cumin. Cook until the cilantro is wilted.

Pour ingredients into a blender. Add broth, salt, and tomato paste. Blend until smooth. Season with pepper or chili powder.

Serve over flat enchiladas, quiche, pasta, or other dishes.

VARIATION: TOMATO FREE RED PEPPER ENCHILADA SAUCE
Substitute 4 tsp Umeboshi Paste for the tomato paste. Do not add additional salt until you have tasted it and verified you want more salt.

Red Pepper Enchilada Sauce

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