As my experience cooking Mexican and Tex-Mex recipes has skyrocketed, so has my love for making great-tasting sauces that can be used across a variety of dishes. Where once upon a time I would opt for a store-bought sauce, or even a quick heat-and-eat dish, these days I like to make my own from scratch. They are fridge-friendly, taste better, and I know exactly what’s in them. The latest recipe is a vibrant and delicious Simple Red Enchilada Sauce that adds class to everything you combine it with.

Simple red enchilada sauce is quick, easy, and delightfully versatile. All you need is access to a blender, and then 10-15 minutes of simmer time on the stovetop, and you’re good to go! The sauce is chock full of authentic Mexican flavors, that classic combination of herbs and spices made to perfectly augment a simple base of pureed tomatoes and red chillies. The ingredient list allows you to craft a warm, rich red sauce that you can spice up and add extra heat to whenever (and however) you like.

Unlike store bought sauces, this homemade red enchilada sauce is free of unnecessary processed ingredients or MSG. Instead, a vibrant splash of apple cider vinegar and a couple of teaspoons of chipotle hot sauce amps up the flavor, lending a smoky flavor to the enchilada sauce. If hot sauce isn’t your thing, a more temperate, but no less smoky flavor can be achieved using BBQ sauce.

I love the smoothness and adaptability of this red enchilada sauce. The chillies are warm but not hot (if necessary, a red bell pepper can achieve a sweeter taste) and the tomatoes can be switched for other varieties according to personal taste. At no point are there any constraints on where to take the sauce, which applies to its construction and use. – I love it with enchiladas, taquitos, and even breakfast scrambled eggs. While they can be stored for at least a couple of weeks in the fridge, you’ll find yourself taking every opportunity you can to use this yummy red sauce!