I am super excited because today’s recipe is just so easy! I’m going to give you two options, which I just love doing, and you pick which one fits your food goals, and your time constraints. But in all honesty, no matter which one you pick, they can both be thrown together in under 30 minutes. I know that is music to just about anyone’s ears who is trying to eat healthier, save time, and avoid additives.
I bought cans of enchilada sauce for years and one day I just decided that I needed to stop. For all the healthy changes in my life, the fact that I was still buying a tomato based product out of a BPA lined can was a real downer. So, I made my own, and haven’t turned back since. I think it is quicker, and easier, then buying it from the store. Just because you don’t have to take the time to read the back of every can to check if it is not BPA lined, and to read the ingredients. It only contains two base ingredients, and a few seasonings. Voila!
Method One: Fresh Fresh
This is the way I made the sauce this time and it worked out really well. I was kind of concerned that it would take a really long time to cook down the tomatoes, and char the poblano pepper, but it only took 20 minutes. If you make sure that you cut up your tomatoes small enough, and char the pepper while the tomatoes are cooking down, you’ll have it in the bag. Super easy!
Method Two: Fresh and Jarred (Or BPA free canned)
Simply char the poblano pepper and allow it to cool while you are opening a jar (Or BPA free can) of crushed tomatoes. Peel it, toss them in the blender with the seasonings, and there you have it. Fresh sauce, almost farm to table, and easy.
Don’t worry, I won’t leave you hanging. Next week I will share a combo enchilada recipe that you can use the sauce on. Since there are split thoughts on beef and chicken in the house I will be making half beef, and half chicken. Not a meat fan? You can swap out the meat for sweet potatoes and still enjoy the sauce. 😉 So, keep an eye open next Wednesday for my follow up recipe to this one. You won’t want to miss it! No matter which version of the sauce you choose to make, throw some together, sit back, relax, and enjoy!
Which version would you choose?
Mild Enchilada Sauce
By Angie Gouchenour
3 ½ cups fresh diced tomatoes + ½ cup water or 2 cups crushed tomatoes
1 poblano pepper blackened, peeled, and seeded
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon salt
¾ teaspoon paprika
Combine the diced tomatoes and water in a medium pan and simmer over medium heat for about 20 minutes stirring occasionally (Skip this step if you are using crushed tomatoes)
While the tomatoes are cooking blacken the poblano pepper. If you have an electric stove you can use the broiler in your oven. Turn as it blisters. If you have a gas stove you can blacken it over a burner, holding the pepper with tongs. Just be careful not to squeeze to hard so it doesn’t drip
After the pepper has cooled enough to handle peel off the skin, cut the stem off, and remove the seeds
Throw the tomatoes, pepper, garlic powder, onion powder, salt, and paprika into a blender and blend on high until fully combined
Use immediately or store in a sealed container for up to a week in the fridge, or up to 3 months in the freezer