Enchilada Sauce

I am going to give you a couple of recipes for this sauce next week.

Enchilada Sauce

Large Jalapeno
medium Onion
4 cloves Garlic
1 T Olive Oil
14.5 oz can Diced Tomatoes with Green Chilis
28oz can Tomato Puree
2 C Water
1 T Chipolte Pepper
1 T Chili Powder
1/2 T Cumin
1/2 T Sugar
1 t Salt
1 t Pepper

The photos below wouldn't let me comment next to them for some reason and it's really not necessary but here are the steps.

Give the jalapeno, onion and garlic a whirl in your mini food processor or just finely chop up. I left 1/2 the seeds in the jalapeno for some added heat. If you don't like spicy, take the seeds out with a spoon. Be sure to wear plastic gloves when handling peppers OR be very careful of your hands around your face and eyes.

You can also use a variation of peppers but Target didn't offer choices so this time, you get just Jalapeno.

Put the jalapeno, onion and garlic in a pot with a tablespoon of olive oil and let it sweat a few minutes. Stir it around a little bit so nothing sticks. Add everything else, give it a stir and put on a low simmer for at least an hour to blend all the flavors. If you think it needs some more spice, add teaspoon of Cayenne Pepper.

Freezes well.