Our favorite homemade anti-inflammatory enchilada sauce recipe is easy to make with pantry and fresh ingredients. This recipe only requires about 5-7 minutes of prep time, and it tastes so flavorful and delicious. You’ll never run to the grocery store looking for a canned version again!
This recipe is rich, bold, quick, easy, freezes well and you can customize the heat and consistency. Once you taste this anti-inflammatory enchilada sauce recipe, you won’t want to live without it or go back to the store-bought kind again! It makes everything better from zucchini boats, chicken, enchiladas, soups, skillets and more! You will love having this red enchilada sauce on hand!
Anti-Inflammatory Enchilada Sauce
Ingredients
- 1 tsp olive oil
- ½ clove garlic minced
- ¼ tsp dried oregano
- 1 tsp chili powder
- ¼ tsp dried basil
- ¼ tsp ground black pepper
- ¼ tsp salt
- ¼ tsp ground cumin
- ¼ bunch fresh parsley
- ¼ cup salsa
- ¼ yellow onion diced small
- 21 oz tomato sauce
- ⅓ cup water
Instructions
- Blend all ingredients until well mixed.
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