I couldn’t very well post an enchilada recipe without the sauce recipe now could I? 😉 I was a little apprehensive at the thought of making my own sauce just because of the blackening of the pablano pepper. I was afraid that at some point the entire house would start filling with smoke and the pepper would burst into flames. But it didn’t, so you can rest easy at the thought of doing this task. You will be amazed at how quick, and easy this is. So, let’s make some enchilada sauce!
Like I mentioned before I was pretty sad that I had to use canned tomato sauce, but in the summer I will post another recipe using fresh. The good thing is that even using canned tomatoes you are in control of what goes into it, and there aren’t a bunch of ingredients that don’t have any business being in there. The total time to making this sauce is only about 20 minutes TOPS! The first step is blackening the pablano pepper. All you have to do is rinse it off, and put it on a cookie sheet on the rack in your oven closest to the broiler. (The process will go faster if you pre heat your broiler on high.) Place the pepper under the broiler for 3-5 minutes. Keep an eye on the pepper and flip it over with tongs when it gets black and begins to blister. I flipped mine on all 4 sides. When it is nice and charred remove it from the oven and place it in a bowl to cool.
When the pepper is cool enough to handle peel the skin off. It slides right off and leaves only a few little pieces hanging on. Cut the top off of the pepper and cut out the ribs, and remove the seeds. Throw the pepper flesh into the blender. If you want your sauce spicy make sure you get some seeds in there. I just threw mine in with whatever seeds were clinging to the flesh, probably about 20-30 seeds.
Dump in your tomato sauce, and seasonings, and voila you have enchilada sauce! It really is that easy. Now you are ready to make your enchiladas, then you can sit back, relax, and enjoy!
Easy Enchilada Sauce
By Angie Gouchenour
2 – 1 cup servings
1 Pablano Pepper – Charred
2 cups canned tomato sauce
¼ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cumin
Pre heat broiler on high
Place rinsed pablano pepper on a cookie sheet directly under broiler, turn every 3-5 minutes until blistered and blackened on all four sides
Remove from the oven and place in a bowl to cool
Remove seeds, and ribs and toss in a blender (You can add seeds for heat)
Add tomato sauce and seasonings to the blender, blend well
Use immediately, or store in a sealed container in the fridge for up to two weeks. (You can also freeze this sauce for up to six months.)
94 calories per cup