20-Minute Red Chile Enchilada Sauce

1. Heat the oil in a medium sized skillet over medium heat. Once hot, add the onion, jalapeno and salt. Sauté the onions and jalapenos until they have softened, about 4-5 minutes. Stir in the garlic, chili powder, cumin and sugar, and stir until fragrant, about 30 seconds. Pour in the water and tomato sauce. Add the chopped tomato. Bring to a simmer, and cook until slightly thickened, about 5-10 minutes.

2. Once the sauce is done simmering, put a strainer over a medium sized bowl. Pour the sauce into the strainer. Squeeze out as much of the onion-tomato-jalapeno mixture as possible. Discard the solids. Use the sauce immediately, or pour into a lidded container and refrigerate for up to a week. Enjoy!

Notes:
1. As for the leftover solids (onion-tomato-jalapeno mixture), I discard them every time. However, you can use that mixture and toss it into your enchiladas with some cheese, sautéed veggies, or chicken if you’re not vegetarian.

2. If you don’t care if your sauce is smooth, you don’t have to strain the mixture. I couldn’t pay my mom to take the time to strain it, so do whatever you like. Also, I’ve never tried it, but I see nothing wrong with pureeing the sauce if you don’t have a strainer or don’t want to strain it.

3. I’ve made large batches and frozen this and it freezes wonderfully!

4. Adapted from Pink Parsley; originally from America’s Test Kitchen.