Perfect Red Enchilada Sauce

I LOVE Pinterest, gives me the best sparks of creation and motivation to keep perfecting my own recipes ..but .. I get so frustrated when I’m browsing online and a “Mexican” recipe comes across because 90% of the time.. it’s NOT Mexican.

Putting black olives, or cheese, or sour cream or green onion on something doesn’t make it Mexican.

Then I realized,.. well, how will anyone make real and authentic Mexican food if all the truly authentic recipes stay in our Mother & Grandmother’s kitchens and nowhere else. So here I am sharing my mother’s Perfect Red Enchilada Sauce, because I love it so much, I think everyone deserves to love it too!!

Perfect Red Enchilada Sauce

you’ll need…

6 tomatoes

5 Chile guajillo

1 Chile de arbol

salt to taste !

**you may add some fresh garlic when boiling your ingredients or some garlic powder when blending the ingredients, but my husband is a vampire 😁

  • First step is to de-seed your chiles, we don’t want the seeds in our sauce (I just rip off the top and use my fingers to loosen the seeds enough to just fall right out)

  • Once the chiles have been rid of their seeds cover them with water in a pot with the tomatoes as well

  • bring to a boil on med-high heat, you’ll know it’s ready when the tomatoes break and the chiles get a deeper red

  • blend all the chiles with one tomato and a little less than a cup of the water in which everything boiled (this will lessen the pieces of Chile skin hanging around in the sauce)

  • add the tomatoes and desired amount of salt and blend again for about 45 second to a minute (depends on your blender, really)
  • Enjoy!!!

I add this to my enchiladas ..obviously, but also you can add it to some chicken breast in a crockpot and make tacos, quesadillas, tostadas or burritos with the delicious saucy chicken (add the sauce and 3-4 chicken breasts on low for 8 hrs or high for 4 hrs in a crockpot)

So yummy!! AND ….authentic 😉

-simply lizz

Thousand Island dressing

Since we’ve had 70° weather here, my husband and I have had a salad almost every day. I’m not so great at eating veggies, but salad.. oh baby! Give me ALL the toppings lol.

we’ve eaten so much salad that we’ve finished all the thousand island dressing that we had in the fridge, and I did NOT want to go to the grocery store with 2 kids for ONE thing ..(like that was REALLY going to happen, ha!)

So, if you’re in a pickle like such’s a super simple recipe!

Thousand Island Dressing

you’ll need..

2 or 3 tbsp of ketchup

1/2c mayonnaise (prepared or homemade will work)

1-2 tsp vinegar (any kind really works well, I used red wine vinegar, but you can use white or even apple cider vinegar too)

4-6 baby pickles or one large pickle (you can also use 2 tbsp of relish, but I had none)

*if you’re not a fan of pickles then feel free to use less!

pinch of salt, black pepper (you can add whatever you’d like here, I added a pinch of garlic and onion, but you can make it spicy with some cayenne or paprika too)

***i have my mayo in a 1/4c that’s why it’s overflowing and I love pickles so I added a ton and the red wine vinegar is not pictured

if you’re using relish that’s great! if not, you’ll have to mince your pickles to your liking like I did

mix it all up

pour your mixture into whatever you’d like and enjoy!

I would recommend to refrigerate it a bit and let all the flavors bind 😋

just some notes..

  • if you want it to thicken up add more mayo
  • if you want to thin it out to be more runny add more vinegar (teeny bit at a time)
  • you can also add chopped onion if that’s your thing


-Simply Lizz


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