For the effort, the sauce tasted incredibly complex with notes of smoke and char as well as a good balance of acidity and sweetness. Last week, when the tomatoes began arriving both in the farm share and the garden, I made the sauce using fresh tomatoes in place of the canned. And, inspired by this salsa roja recipe, I broiled all of the vegetables — the tomatoes, onions, garlic, and jalapeño — together. In 10 minutes, when the vegetables had blistered, I puréed them with a chipotle in adobo sauce and enough water to thin the sauce to a pourable consistency. The purée alone tasted delicious, but a touch too sweet thanks to all of the peak season produce. To balance this sweetness, I added a few tablespoons of fresh lime juice — just the job! Friends, this enchilada sauce is so tasty. It has all the elements you expect from this type of sauce — heat, smoke, acidity — but it has a freshness and brightness that its forerunner lacks. What’s more, it’s truly a snap to throw together. It yields about a quart of sauce, enough to make many servings of your favorite enchiladas. Find a few of mine below. PS: Quick Sautéed Cherry Tomato Sauce
5 Favorite Enchilada Recipes
Here’s the play-by-play: Gather your ingredients: tomatoes, 1 onion, 6 cloves garlic, and a jalapeño. You’ll need 1 chipotle in adobo sauce as well as a lime. Spread the vegetables onto a sheet pan. Toss with a tablespoon of oil and a teaspoon of salt. Broil for 10 minutes or until nicely charred. Transfer to a food processor, and purée until smooth. Add a chipotle in adobo sauce, and purée again. Add fresh lime juice and salt, and purée again. Taste, and adjust with salt. Add water to thin. Transfer to storage jars until ready to use. 5 from 30 reviews To freeze: I like using these quart containers for freezing. Freeze for up to 3 months.
