Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Quick Red Enchilada Sauce
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 8%
CARBS 16G59% OF CAL
4G FIBER3G OTHER9G TOTAL SUGAR
FAT 3G29% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh enchilada sauce made by broiling tomatoes, onion, garlic, and jalapeño, then puréeing with chipotle and lime juice. Smoky and bright, freezes well for future use.
condimentmexican⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small onion, peeled and roughly chopped
- 6 cloves garlic, peeled
- 1 jalapeño, seeded if you are sensitive to heat, roughly chopped
- 28 ounces (5 heaping cups) cherry tomatoes
- 1 tablespoon olive oil
- kosher salt
- 1 chipotle in adobo
- 2 tablespoons fresh lime juice
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 8%
CARBS 16G59% OF CAL
4G FIBER3G OTHER9G TOTAL SUGAR
FAT 3G29% OF CAL
0G SAT3G 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
- 10m
- Cook
- 10m
- Sodium
- 571mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 72mg
- Calcium
- 76mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 571MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.