Can you use salsa instead of enchilada sauce?

Traditionally, homemade enchilada sauce is made with tomato sauce. However, I got the brilliant idea to substitute in some salsa to bring another level of flavor to the sauce. I used a homestyle salsa, but you can pretty much use any flavor you want, including roasted garlic and pico de gallo.

How do you fix runny enchilada sauce?

The sauce should thicken up immediately. Add the can of tomato sauce. You can thin it out with a few more tablespoons of chicken broth or water, if it is thicker than you like. Simmer over medium or medium-low heat for another 7-8 minutes to give the flavors a chance to marry.

How do you thicken enchilada sauce with flour?

1. In a pot add oil and once hot add the flour and keep mixing until light golden in color.
2. Bring it to a boil and simmer for 10-15 mins or until the sauce thickens.
3. Cool completely and refrigerate for up to a week in fridge or freeze and later use.

What’s the difference between tomatillo and salsa verde?

The main difference between tomatillo and salsa Verde is that Tomatillo, which is a Mexican husk tomato, is a plant that looks like a tomato with a little husk, while Salsa Verde is a Spanish and Italian name of green sauce. Tomatillo originated from Mexico, and salsa Verde is also originated from Mexico.

What is a substitute for enchilada sauce?

The taco sauces I’ve tried are usually more mild too. If you prefer to use taco sauce instead of enchilada sauce in a recipe, I’d suggest blending it in a food processor or blender with a chipotle pepper in adobo or two to amp up its flavor and add other spices like garlic and oregano to taste.

How do you cut the bitterness in enchilada sauce?

Methods to reduce the bitterness of your sauce:

1. ½ teaspoon baking soda.
2. 1 to 2 teaspoons sugar.
3. 1 to 2 teaspoons agave syrup.
4. 1 tablespoon creamy peanut butter (This is a reader recommendation that I haven’t tried but I think it would an interesting note to your sauce)