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What's Cookin Good Lookin - Homemade Mexican Food

Mexican Red Sauce

Mexican Red Sauce is a very necessary component for enchiladas; but it’s also a great addition to a number of other Mexican dishes.This sugar-free, low-carb recipe is not only healthy, but extremely tasty and tangy.
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Prep Time 3 minutes
Cook Time 30 minutes

Equipment

  • Knife
  • Cutting Board
  • Small Pot with Cover
  • Measuring Tools
  • Stove Top
  • Immersion Blender (optional, but very helpful)

Ingredients
  

  • 400 g Tomatoes* (roughly diced)
  • 1/4 White Onion (finely diced)
  • 1 Chili Pepper (thinly sliced)
  • 1/3 Cup Vinegar
  • 2 Teaspoons Paprika
  • 2 Teaspoons Chili Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Unsweetened Coco Powder
  • 1 Pinch Cinnamon

Instructions
 

  • Cut the tomatoes, onion, and chili pepper. Put them in a small pot and start cooking at a low temperature.
  • Add the vinegar, stir, and cover.
  • Let it simmer for about 10 minutes.
  • Once all the vegetables are soft, add the spices. Stir and then cover again.
  • Let it simmer for another 5 minutes.
  • Remove the cover and use the immersion blender to create a smooth and thin sauce.
  • If you don’t have an immersion blender, you can mash the tomatoes (see the notes below on those extra directions).
  • Let the sauce simmer until the rest of the meal is ready.
  • If the sauce gets too thick, use water and/or more vinegar to thin it out.
  • Spoon desired amount onto your dish.

Notes

*400g is about 14 ounces