Enchilada Sauce

4-5 Dried Red Chili Peppers

5 Small Tomatoes

1 Medium Onion (chopped)

2 Cloves Garlic (minced)

1 Tbsp. Sugar (optional)

Salt & Pepper (to taste)

Olive Oil


Bring a small pot of water to a boil and remove from heat.

Slice chili peppers open and remove seeds.

Put peppers in hot water and soak until tender (about 1/2 hour).

Peel and quarter tomatoes and blend until smooth in food processor.

Remove 1/2 tomatoes from processor and add peppers, onions, garlic and sugar; process again until smooth.

Heat oil in a saucepan and add tomatoes and mixture from processor. Cook until thickened, over low heat.


This is a hot sauce. Add less peppers or more tomato for a milder sauce.