Here's a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods--it even works as enchilada sauce.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2008

Gallery

Recipe Summary

total:
2 hrs
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.

    Advertisement
  • Reduce heat to medium. Add tomatoes, chili powder, cumin, salt and cayenne. Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.

  • Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)

  • Let cool to room temperature, about 1 1/2 hours. Stir in cilantro and lime juice just before serving.

Tips

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 5 days or freeze in an airtight container for up to 6 months. Stir in cilantro and lime juice just before serving.

Shopping tip: Ancho chile, a dried poblano pepper, is one of the most popular dried chiles used in Mexico. It has a mild, sweet, spicy flavor. Find ground ancho chili powder in the specialty spice section of large supermarkets.

Nutrition Facts

66 calories; protein 1.9g; carbohydrates 9.9g; dietary fiber 3g; sugars 5g; fat 2.9g; saturated fat 0.4g; vitamin a iu 1487.2IU; vitamin c 50.1mg; folate 25.9mcg; calcium 30.4mg; iron 0.8mg; magnesium 21mg; potassium 394.2mg; sodium 434.8mg; thiamin 0.1mg.
Advertisement

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/30/2011
love it authentico! Read More
Rating: 3 stars
03/05/2013
Good but not authentic Authentic enchilada gravy is not made with tomatoes. It is not a sauce. This recipe is fine as a salsa. Just because enchilada gravy is red it does not mean that it has tomatoes as an ingredient. Pros: good as a salsa Cons: Tomatoes not for enchiladas Read More
Rating: 2 stars
04/09/2013
This is a salsa (sauce) and not appropriate or authentic for enchiladas. Authentic enchilada gravy uses no tomato products whatsoever. I don't care what the can reads. Make your own gravy leave out the tomatoes. Pros: o.k. for chips or tacos Cons: inauthenic Read More
Advertisement
Rating: 5 stars
10/30/2011
I've made this probably 20 times. I store it for a taste of the summer in the winter. love it. Read More
Rating: 1 stars
10/27/2013
horrible this recipe is horrible. does not turn out the way you want it to. Pros: nothing Cons: everything Read More
Rating: 5 stars
10/29/2011
I think it would be better to not add the garlic until the onions are cooked to soft stage. The garlic can become bitter if cooked too long. Read More
Advertisement
Advertisement