• prep: 10 min
• cook: 30 min
• total: 40 min

servings:

No more commercially canned sauce, once you learn to make it from scratch. This is a delicious and nutritious, homemade enchilada sauce. This recipe would make a nice foodie gift!

• 2 tablespoons coconut oil
• 1 onion, chopped (about 2 cups)
• 4 to 5 cloves garlic, minced
• 2 14.5-ounce cans diced tomatoes or about five medium fresh tomatoes
• 2 fresh medium hot or mild roasting peppers(I'm using our greenhouse Tiburon peppers. heat level 2)
• 2 tablespoons chili powder
• 1 tablespoon hot sauce or cayenne pepper (I'm using Frank's hot sauce today)
• 2 teaspoons cumin
• 2 tablespoons freshly chopped fresh oregano leaves
• 1 teaspoon freshly chopped fresh rosemary leaves
• 2 tablespoons lemon juice (about 1/2 of a fresh lemon)
• 1 teaspoon salt
• 1 teaspoon freshly-ground black pepper

Click Here For Step-By-Step Instructions