Simply Scratch · by Laurie McNamara★ 4.6 (15)
Homemade Enchilada Red Sauce
NUTRITION · PER SERVING60M COOK
CAL 40%·PRO 33%
CARBS 89G45% OF CAL
25G FIBER50G SUGAR15G OTHER
FAT 51G57% OF CAL
7G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade enchilada sauce made by roasting and puréeing tomatoes and onions with garlic, oregano, and warm spices. A better-than-canned version for enchiladas and dips.
condimentmexican⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 10 large Roma tomatoes (halved (about 3 to 4 pounds total))
- 1 medium onion (peeled and quartered (root-end removed and discarded))
- 3 tablespoons olive oil (divided)
- 1¾ teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic (smashed, peeled and roughly chopped)
- 2 tablespoons fresh oregano
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 large lemon (juiced)
At a glance
PER SERVING · TIME 60M
CAL 40%·PRO 33%
CARBS 89G45% OF CAL
25G FIBER50G SUGAR15G OTHER
FAT 51G57% OF CAL
7G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 3555mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3741mg
- Calcium
- 302mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 3555MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.