Lindsey’s Spicy Enchilada Sauce
Recipe by Lindsey Burcham, Savory Spice
All-Purpose Cooking
This is a smoky, creamy, unexpected twist on the traditional red enchilada sauce. We think you'll love our Lindsey’s Spicy Enchilada Sauce recipe. Don't forget to share with friends!
Serves
1 cup
Prep Time
20 minutes
Cooking Time
20 minutes
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 Dry Sauce ½ cups to 1 cup Cacique Mexicana sour cream (or regular sour cream) Kosher salt, to taste
Canyon Road Red Enchilada Blend
Canyon Road Red Enchilada Blend
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.)
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