Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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

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Recipe Summary test

total:
2 hrs
Servings:
6
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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.

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  • 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.
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Reviews (1)

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
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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
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