Saute the olive oil with the garlic and onions over medium heat for 3 to 5 minutes (until onions are translucent). Add in the remaining ingredients and continue to simmer together remaining 5 minutes.
Carefully transfer to a high powered blender to pulse sauce into a thin liquid.
Store in a glass jar in the refrigerator and use within 7 days, or allow to cool then freeze for up to 3 months.
Notes
Recipe yields about 2 3/4 cups (or 22 fluid ounces.) If you prefer a VERY spicy sauce, add in 1/2 seeded jalapeno to the initial saute.If you prefer a more mild sauce, lower the chipotle peppers to 2 teaspoons over 2 tablespoons.
Nutrition Facts
Spicy Enchilada Sauce
Amount Per Serving (1 oz)
Calories 12Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 125mg5%
Potassium 74mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 135IU3%
Vitamin C 3mg4%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.