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Lindsey’s Spicy Enchilada Sauce

Yields: 4 to 5 cups
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Savory Spice Shop Ingredients
Canyon Road Red Enchilada Seasoning 4 floz bottle $4.80

This is a smoky, creamy, unexpected twist on the traditional red enchilada sauce.

Ingredients:

  • 3 large poblano peppers
  • 2 jalapeño peppers
  • 2 Tbsp. olive oil
  • ½ red onion, chopped
  • 3 cloves garlic, chopped
  • 1-15 oz. can fire-roasted diced tomatoes
  • 5 Tbsp. Canyon Road Red Enchilada Seasoning
  • 1/2 cup to 1 cup Cacique Mexicana sour cream (or regular sour cream)
  • Kosher salt, to taste

Directions:

Roast whole poblano and jalapeño peppers, without oil, under broiler or on grill until skin is burnt and peeling off. Place peppers in a brown paper bag or in a bowl covered with plastic wrap. Once cool, remove skins and set aside. Cook onions and garlic in olive oil over low heat until onions are translucent. Add tomatoes and enchilada seasoning, bring to a simmer and cook for 5 min. Place poblano, jalapeño and tomato sauce in a blender or food processor and blend until smooth. Fold in sour cream and salt to taste. (More sour cream brings down the heat a bit.)

Serving Suggestions:

This sauce is excellent for enchiladas or on top of burritos, tacos or shredded chicken. Recipe yields perfect amount for 8 enchiladas.

Yields:

4 to 5 cups

Thanks to:

Lindsey Burcham, Savory Spice Shop—Encinitas, CA
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Lindsey’s Spicy Enchilada Sauce

"My spice shipment just arrived. Oh my gosh! Your spice blends are nuts! I could sit and eat them out of the jar with a spoon! I have been put on a extremely low sodium diet and am allergic to garlic, so my past enjoyment of cooking had disappeared into bland, boring, plain dishes. I had begun to dread mealtime. There just isn't much out there in the non-salt spice blend category to inspire me. Not anymore! Just WOW!"

-Kelly T. of Vero Beach, FL

Lindsey’s Spicy Enchilada Sauce


Yields: 4 to 5 cups

Ingredients:

  • 3 large poblano peppers
  • 2 jalapeño peppers
  • 2 Tbsp. olive oil
  • ½ red onion, chopped
  • 3 cloves garlic, chopped
  • 1-15 oz. can fire-roasted diced tomatoes
  • 5 Tbsp. Canyon Road Red Enchilada Seasoning
  • 1/2 cup to 1 cup Cacique Mexicana sour cream (or regular sour cream)
  • Kosher salt, to taste

Directions:

Roast whole poblano and jalapeño peppers, without oil, under broiler or on grill until skin is burnt and peeling off. Place peppers in a brown paper bag or in a bowl covered with plastic wrap. Once cool, remove skins and set aside. Cook onions and garlic in olive oil over low heat until onions are translucent. Add tomatoes and enchilada seasoning, bring to a simmer and cook for 5 min. Place poblano, jalapeño and tomato sauce in a blender or food processor and blend until smooth. Fold in sour cream and salt to taste. (More sour cream brings down the heat a bit.)

Serving Suggestions:

This sauce is excellent for enchiladas or on top of burritos, tacos or shredded chicken. Recipe yields perfect amount for 8 enchiladas.

Yields:

4 to 5 cups

Thanks to:

Lindsey Burcham, Savory Spice Shop—Encinitas, CA
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.