Quick Fresh Tomato Enchilada Sauce

Here's another rescue produce recipe.  I thought about showing how to make a red chili sauce with dried peppers and then turn it into an enchilada sauce.  I figured there are a lot of awesome Mexican food bloggers who do really awesome traditional recipes.  This was my attempt to make Taco Bell red sauce a few years ago.  Because I wanted Taco Bell and I live an hour and a half from the nearest restaurant.  Does it taste the same?  No, but only because I am sure Taco Bell doesn't use fresh tomatoes.  If you use tomato sauce it does taste closer.  Eitherway it tastes a lot better than canned enchilada sauce.  To me, canned sauce doesn't taste similar to homemade enchilada sauce.  Even this quick version.

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Quick Fresh Tomato Enchilada Sauce

2 cups fresh tomatoes, blended (8oz tomato sauce)

1 cup chicken broth

2 tbsp olive oil

1 tbsp cornstarch 

1/2 tsp New Mexican chili powder

2 tsp cumin

1/2 tsp onion powder

3/4 tsp garlic powder

1/4 tsp pink salt

1/4 tsp Spanish paprika

1/2 tsp smoked Spanish paprika

1/4 tsp jalapeno powder

Makes about 1 1/2 cups

Start with the olive oil, corn starch and the chili powder.  Cook over medium heat for 2-3 minutes. Add the rest of the ingredients and cook until the sauce reduces by half.  If you use the tomato sauce it will probably only take 15 minutes to cook.  You can double or triple this recipe and can it.

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Get people back into the kitchen and combat the trend towards processed food and fast food.

 - Andrew Weil