Homemade Enchilada Sauce You’ll Want to Put on Everything
Once you try this smoky, made-from-scratch enchilada sauce—made with dried chiles, roasted garlic, and bold Mexican spices—you’ll wonder how you ever settled for store-bought. It’s freezer and canning-friendly, deeply flavorful, and perfect on everything from enchiladas to eggs.
🔥 Chilies Can Be Tricky… Trust Me, I’ve Been There
If you caught Sauce Soirée: My Fiery Attempt at Red Enchilada Sauce, you know exactly what I mean. The heat level can sneak up fast and take over if you’re not careful.
I have lots of friends who say “the hotter, the better”—but not me. I love a little heat, but I still want to taste all the rich, smoky flavors in the sauce, not just fire.
Pro tip: I like to can this sauce in half-pint jars. It’s the perfect amount for most dishes, and if I need more, I just pop open a second one. Easy, flavorful, and ready to go whenever I need it.
If you’ve ever had a chile mishap like mine, drop a comment—I’d love to hear your story!
Instructions:
Prep the dried chiles
Cut the stems off the dried chiles and shake out the seeds. Toast them in a dry skillet over medium heat until they become fragrant—about 1–2 minutes. Then, transfer them to a bowl of hot water. Weigh them down (a small plate works well) and let them soak for about 30 minutes.
Roast the aromatics
If you’re using fresh tomatoes, toast them along with the garlic and onion in a dry skillet until they’re lightly charred and soft. This adds depth and brings out natural sweetness. (Canned tomatoes can go straight into the blender.)
Blend the base
Add the roasted tomatoes (or canned), onion, garlic, and all the dried spices to a blender. Once the chiles are soft and pliable, add them too. Pulse the mixture, adding a splash of water if needed to get it blending smoothly.
Simmer the sauce
Pour the blended sauce into a large pot. It will be thick at this stage. Add about 2 cups of stock or water, bring it to a gentle boil, then reduce the heat to low. Let it simmer until it reaches your desired consistency—usually 15 to 20 minutes.
Cool and store
Let the sauce cool completely. You can refrigerate it for up to a week or freeze it for up to two months. If you’re a canner like me, this goes beautifully into half-pint jars for long-term storage. I love making it ahead—the flavors really deepen after a couple of days.
Tonight, I’m making ground beef enchiladas with this smoky sauce. What’s your favorite way to use enchilada sauce? Let me know in the comments—I love trying new ideas!
Smoky Enchilada Sauce
Equipment
- 1 Cutting board
- 1 Chef’s knife
- 1 Skillet
- 1 Tongs
- 1 Blender
- 1 Large saucepan
Ingredients
- 2 Large Tomatoes (or 1 14oz can of whole tomatoes)
- 3 Dried Guajillo chile
- 1 Dried Ancho chile
- 1/3 Medium White onion (yellow or red will also work)
- 3 Cloves Garlic
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Cumin
- 1 tsp Mexican oregano (not italian oregano)
- 1 tsp Smoked paprika
- 2 Cups Chicken stock or water (vegan)
Instructions
- Prep the dried chiles.Cut the stems off the dried chiles and shake out the seeds.
- Toast them in a dry skillet over medium heat until they become fragrant—about 1–2 minutes.
- Transfer them to a bowl of hot water. Weigh them down (a small plate works well) and let them soak for about 30 minutes.
- Roast the aromatics.If you’re using fresh tomatoes, toast them along with the garlic and onion in a dry skillet until they’re lightly charred and soft. This adds depth and brings out natural sweetness. (Canned tomatoes can go straight into the blender.)
- Blend the base.Add the roasted tomatoes (or canned), onion, garlic, and all the dried spices to a blender.
- Once the chiles are soft and pliable, add them too. Pulse the mixture, add a splash of water if needed to get it blending smoothly.
- Simmer the sauce.Pour the blended sauce into a large pot. It will be thick at this stage.
- Add about 2 cups of stock or water, bring it to a gentle boil, then reduce the heat to low.
- Let it simmer until it reaches your desired consistency—usually 15 to 20 minutes.
2 responses to “Smoky Enchilada Sauce”
Question, Fresh tomatoes which ones would you recommend?
Could you use dried package Chiles or is best to use fresh one ?
Great questions Karren. I prefer a firm tomato like a Roma. On the chiles you could use fresh but it is generally recommended to use the dried chiles. Dried have a more intense flavor while fresh can add more sweetness to the sauce. Check out this post for images of the chiles. Sauce Soiree: My Fiery Attempt at Red Enchilada Sauce