Tomato-Jalapeno Enchilada Sauce

By á-47

Ingredients

• 1 can (28 oz) whole peeled tomatoes
• 1 cup diced white onion
• 1 jalapeno, quartered
• salt and pepper
• 1 Tbsp. vegetable oil
• 1/4 cup fresh thyme leaves
• 1 tea. white vinegar
• pinch of sugar

Preparation

Step 1

In a blender, combine tomatoes, onion and jalapeno. Puree until smooth. Season with salt and pepper.

In a medium pot, heat vegetable oil over high until shimmering. Add tomato mixture and simmer, stirring occasionally, until thickened (5-10 minutes).

Remove from heat and stir in thyme, white vinegar and sugar. Seaon to taste with salt and pepper.

Refrigerate up to 4 days.