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


  1. Bring a small pot of water to a boil and remove from heat.
  2. Slice chili peppers open and remove seeds.
  3. Put peppers in hot water and soak until tender (about 1/2 hour).
  4. Peel and quarter tomatoes and blend until smooth in food processor.
  5. Remove 1/2 tomatoes from processor and add peppers, onions, garlic and sugar; process again until smooth.
  6. 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.