Enchilada Sauce

Submitted by Chris Fowler

Use this sauce for bean burritos or other dishes you want to spice up Mexican style.


1 tbsp corn oil
1 onion, chopped (8 oz or 1 cup)
2 cloves garlic, minced (1/4 oz or 1 tbsp )
1 tsp chipotle or cayenne pepper, or season to taste
1 can (28 oz) crushed tomatoes
2 tsp lemon juice (or lime if you have it), optional


  1. In a medium sauce pan, heat oil over medium heat. Add chopped onions and cook until soft, stirring occasionally, abt 5 min.
  2. Add garlic and pepper, stirring once.
  3. Add tomatoes and lemon/lime juice. Turn up to high, bring to a boil, then turn to low and simmer 5 min.

Use immediately, refrigerate, or freeze
Makes 18 servings, 1/4 cups each.
Recipe from Cook for Good Basics, 2009.

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