Raw Enchilada Sauce
Enchilada sauce is my all time favorite sauce. When I go to Mexican restaurants, I gauge their cooking abilities by their red sauce. If it’s rich and full of the right flavor, I’ll order the sauce on the side every time. It goes amazing on rice, beans, vegetables, lettuce, and it even goes well on top of enchilada sauce. Yes, I said it. Sauce on sauce on sauce. I like to make a quick soup out of it by throwing in frozen vegetables and corn tortilla crumbles. It’s great heated on the stove this way, or as a blended soup. Yummy!
The rich flavors of this sauce develop from the Mexican spices and the depth of sweetness from both the fresh and sun-dried tomatoes. It mimics the flavors of a sauce that has been simmered for hours and hours. The fresh garlic and cayenne pepper gives it a bit of spice, while the bite of lime brings out the flavors. The chili powder gives the distinctive smokey, enchilada taste.
Fun fact: Most sun-dried fruit are actually cooked over 200 degrees! This means they are not raw. For a fully raw sauce, search out truly raw sun-dried tomatoes that have been dried in the sun.
This sauce is crazy easy to whip up. About 2 hours before you want to make the sauce, soak the sun-dried tomatoes in water to reconstitute them. Dice up the ingredients. De-seed the fresh tomatoes so that the sauce isn’t too watery. Then just throw the ingredients into a blender and BAM! Rich enchilada sauce in your face!
- 2 cups tomatoes, seeded
- 5 sun-dried tomatoes or 1/4 cup
- 1 tsp garlic clove, chopped
- 2 tbs red onion, chopped
- 1 tsp fresh lime juice
- 1 tsp cumin
- 1 tbs chili powder
- 1/2 tsp salt
- 1/2 tsp cayenne powder (optional)
- Soak the sun-dried tomatoes in water for 1 to 2 hours, or until they are soft. Take them out of the water, let most of the water drip off, and add them to a blender.
- Cut the fresh tomatoes into fourths to access the seed segments. Discard (or eat) the watery segments. We want to keep the water content down so this can be a nice, thick sauce.
- Chop all the ingredients up a bit to give the blender a break.
- Adjust the spice mixture to your taste preference. You like don't like spice, don't add the cayenne powder.
- Add all ingredients to a blender. Liquify until the sauce is perfectly smooth.