Enchilada Salsa Recipe is a twist on the classic Mexican food appetizer with all the flavors of enchilada sauce, but in a dipable, scoopable salsa that you’ll love!
Seriously, there isn’t a time when I don’t have salsa in the house. I’d always prefer to have homemade, but what’s a girl to do when there’s no fresh tomatoes?
Canned tomatoes
Try canned ones! And, you know, I’m really happy with the salsas made from canned ones.
I’ve decided to take one of the salsa recipes and move it to another post. Each one is so good that they really should have their own homes!
This veggie filled salsa recipe was originally posted here with a delicious traditional tomato salsa using canned tomatoes.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
And, the picture above is the more Traditional Tomato Salsa using canned tomatoes recipe. I love the convenience of using canned tomatoes, especially when fresh ones aren’t as tasty.
I mentioned the other day when I talked about homemade taco seasoning that we made homemade carne asada.
Well, if we serve tacos, you can bet that we served salsa. In this case, salsa is good for two courses – the appetizer with chips, and the main dish tacos with all the fixin’s.
Enchilada Salsa Notes
The Enchilada Salsa is adapted from Sumptuous Spoonfuls. It’s really tasty & I loved using it as part of a larger dish, like tacos; I made enchiladas with it; and I used it in some black bean patties.
My father-in-law loved it with chips as the appetizer. If you process it in the blender until smooth, you’d have more of a traditional enchilada sauce, which is how Sumptuous Spoonfuls had used it.
For more info on how to roast chiles, take a look at my instructions.
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Enchilada Salsa Recipe
Enchilada Salsa
Ingredients
- 1 medium white onion unpeeled
- 2 red bell peppers
- 1 poblano chile pepper
- 1 Serrano chile
- 2 (14.5 ounce cans) fire roasted tomatoes, undrained
- 3 cloves of garlic
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
Instructions
- Roast the onion and peppers (bell, poblano, and Serrano) on a hot grill, and grill until blackened and charred. Or place them on a baking sheet and broil until the peels are black, turning once or twice to roast all the sides of the vegetables.
- Take the peel off the onion. Coarsely chop the onion.
- Remove the seeds and membranes from the center of the bell pepper. Cut the stem end of the spicy peppers and remove the seeds and membranes for a mild salsa; leave the seeds and membranes in if you want a hotter salsa.
- Put all the ingredients in a food processor or blender and blend until desired chunkiness. If the salsa is too thick, thin with a little water, about 1 tablespoon at a time until desired consistency is reached.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
That addition of the fire roasted tomatoes is genius!! I am a chips and salsa addict, and this one is next on my hit list!
I’m so excited that my recipe inspired you! I love love love your version.