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Homemade Enchilada Sauce
- prep: 10 min
- cook: 30 min
- total: 40 min
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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!
Ingredients
- 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
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 551 % Daily Value *
- Total Fat: 31 g 47.25%
- Saturated Fat: 23 g 115.15%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 4200 mg 175.02%
- Calcium: 290 mg 29.02%
- Potassium: 998 mg 28.51%
- Magnesium: 0 mg 0%
- Iron: 9 mg 49.22%
- Zinc: 0 mg 0%
- Total Carbohydrate: 65 g %
- Dietary Fiber: 16 g 64.56%
- Sugar: 28 g
- Protein: 10 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 139.17%
- Vitamin C 179.37%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables12
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total4 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
