Red Chipotle Enchilada Sauce

• portions: 890 grams

Ingrédients

2 (15-ounce) cans tomato sauce

1-2 chipotle peppers in adobo sauce use two individual peppers for a spicy sauce or one if you prefer medium heat; if you like mild, try omitting the peppers and adding just a few teaspoons of the adobo sauce to begin; you can always add more sauce later for additional heat

1 tablespoon adobo sauce from the can of chipotle peppers in adobo

1 teaspoon garlic powder

1 cup water or low-sodium chicken or vegetable broth***

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 tablespoon brown sugar

Instructions

In a medium saucepan over medium-high heat, stir together the tomato sauce, chipotle peppers, adobo sauce, garlic powder, water or broth, salt, pepper, and brown sugar.

Bring to a steady simmer, then reduce the heat to medium low. Cover the pan and let simmer gently until thickened, about 5 to 10 minutes.

Transfer to a blender or food processor and blend until very smooth. Tip: Place a thick layer of paper towels over the top of your blender before you turn it on. Hot liquids in blenders love to splatter—don’t ask me how I know. Taste and adjust seasoning as desired.

Notes

TO STORE: Refrigerate leftover red enchilada sauce in an airtight storage container or jar for up to 1 week.

TO REHEAT: Gently rewarm sauce in a saucepan on the stovetop over medium-low heat.

TO FREEZE: Portion the sauce into individual containers and freeze for up to 3 months. Let thaw overnight or (if you are in a big hurry) reheat gently in the microwave or on the stove.

Because of the chipotle peppers, the flavor of this sauce is deep and smoky (deliciously so!). If you prefer a more classic, right-from-the-can taste, I’d suggest seeking a different recipe. (I don’t have a specific one I recommend, as this is the recipe I always use.)

*** 3.8.2026 I used 1c. beef bone broth from freezer

Too much liquid for food processor; use immersion blender next time.

Based off: https://www.wellplated.com/red-enchilada-sauce/