Red enchilada sauce is made with mild ancho peppers. In our area, you can buy them in most grocery stores in dry form. You can buy ancho chilies from the Prepared Pantry diced and ready to go.
3 cups water
1 tablespoon finely diced ancho chilies
1/2 onion sliced in half (quartered)
2 garlic cloves
1 8 ounce can tomato sauce
1/4 teaspoon oregano
1/8 teaspoon cumin
1/2 tablespoon corn starch
salt to taste
- Bring three cups of water to a boil. Add one tablespoon diced ancho chilies, the 1/2 onion that is sliced in half, and the two garlic cloves. Boil for fifteen minutes to season the water.
- Add hot mixture to food processor or blender. Blend on low speed. Strain the mixture back into the pan.
- Add the can of tomato sauce, 1/4 teaspoon of oregano and the 1/8 teaspoon of cumin to the mixture. Simmer mixture to blend flavors.
- Take the 1/2 tablespoon of cornstarch and use about one teaspoon of water to make a paste. Add the paste to the mixture. Turn the heat up to medium to thicken the sauce stirring constantly. After sauce is thickened, remove from heat.
- Salt the sauce to taste and serve warm.