- Prep-time: / Ready In:
- Makes about 9 cups
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This tangy sauce is exactly what you need to prepare Potato Enchiladas or a South-of-the-Border Pizza. And when there’s some on hand in the refrigerator, a very quick meal can be made by stirring some sauce into a pot of rice, beans, and sautéed onions and peppers.
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Ingredients
- 1 large yellow onion, roughly chopped
- 3 pounds tomatoes, cored and roughly chopped
- 1 (6-ounce) can tomato paste
- 3 cloves garlic
- 1 tablespoon ground cumin
- 2 tablespoons sweet paprika
- ¼ teaspoon smoked hot paprika
- 1 tablespoon onion powder
- 1½ teaspoons garlic powder
- 1½ teaspoons dried oregano
- Sea salt
- ½ teaspoon arrowroot powder
Instructions
- In a blender or food processor, combine the onion, tomatoes, tomato paste, and garlic. Blend until smooth. (Do this in batches if necessary.)
- Transfer to a saucepan and stir in the cumin, paprika, onion powder, garlic powder, oregano, a generous pinch of salt, and 3 cups water. Bring to a boil over medium heat and cook for 10 to 15 minutes.
- Meanwhile, in a small bowl, mix the arrowroot powder with 1 tablespoon water, stirring well to avoid any lumps. Add this to the sauce, stirring well.
- Simmer, covered, for 15 to 20 minutes, until the sauce reduces a bit and is fragrant. Taste and adjust the seasoning.
- Store in an airtight container in the refrigerator for up to 7 days.
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Comments (2)
(0 from 0 votes)Smells great! Enhanced it with 1 chopped habanero pepper; otherwise, followed the recipe to a tee. Faaaar too watery. Made the Four-layer Enchilada Cakes far too watery. Either needs to be cooked down more, or simmered uncovered after the thickening agent is added, or needs more of the thickening agent (arrowroot)
This Is a very tasty dish. I bumped up the cayenne and added smoked paprika.