Vegan enchilada sauce
Hospital
Virginia Mason Mermorial Hospital
Cook time
25 minutes
Yield
1 gallon
Recipe type
Plant-based
ingredients
Ingredients
5 pounds onions, diced
2 tablespoons oil
2 tablespoons garlic, minced
5 each jalapeños, seeded and ribs removed, diced
1/4 cup chili powder
2 tablespoons cumin powder
2 tablespoons paprika
1 tablespoon oregano
2 tablespoons sugar
140 ounces diced tomatoes (10 cans)
2 tablespoons oil
2 tablespoons garlic, minced
5 each jalapeños, seeded and ribs removed, diced
1/4 cup chili powder
2 tablespoons cumin powder
2 tablespoons paprika
1 tablespoon oregano
2 tablespoons sugar
140 ounces diced tomatoes (10 cans)
preparation
Instructions
1. In a large pot, heat oil over medium heat. Add the onions and cook until translucent and soft, about 7 to 10 minutes. Adjust the heat as needed to prevent browning.
2. Add the garlic, jalapeños, chili powder, cumin, paprika, oregano, and sugar. Continue cooking until the mixture is tender and fragrant.
3. Add the diced tomatoes and simmer for about 10 minutes, or until the mixture is well combined. Remove the pot from the heat. Using an immersion blender, blend the sauce until smooth (alternatively, you can use a standard blender to blend the sauce in batches as needed). Cool and reserve.
2. Add the garlic, jalapeños, chili powder, cumin, paprika, oregano, and sugar. Continue cooking until the mixture is tender and fragrant.
3. Add the diced tomatoes and simmer for about 10 minutes, or until the mixture is well combined. Remove the pot from the heat. Using an immersion blender, blend the sauce until smooth (alternatively, you can use a standard blender to blend the sauce in batches as needed). Cool and reserve.
Notes
Use this flavorful sauce to make charred butternut squash enchiladas.
