Mesa Red Sauce
Elevate your Mexican-inspired dishes with this rich and smoky Mesa Red Sauce, an easy homemade recipe bursting with bold flavors. Crafted with pantry staples like dried ancho chili powder, smoked paprika, and canned crushed tomatoes, this vibrant sauce comes together in just over 30 minutes. Its unique seasoning blend, highlighted by a touch of apple cider vinegar and honey (or agave for a vegan twist), strikes the perfect balance of sweet, tangy, and savory. Whether blended for a smooth finish or left chunky for texture, this versatile sauce is perfect for smothering enchiladas, drizzling over tacos, or serving as a flavorful dip. Finish with a sprinkle of fresh cilantro for a pop of color and flavor—your taste buds will thank you!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 2 tablespoons Dried ancho chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 15 ounces Canned crushed tomatoes
- 1 cup Vegetable broth
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey (or agave nectar for vegan option)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the diced onion and sauté for 5 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ancho chili powder, ground cumin, smoked paprika, and dried oregano. Stir continuously for 30 seconds to toast the spices and enhance their flavors.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Bring the mixture to a simmer and reduce the heat to low. Let the sauce cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the apple cider vinegar, honey (or agave nectar), salt, and ground black pepper. Let the sauce cook for another 5 minutes.
Using an immersion blender (or transferring the sauce carefully to a countertop blender), blend the sauce until smooth. This step is optional if you prefer a chunky texture.
Taste and adjust seasoning as needed. Add more salt, pepper, or a touch of honey if desired.
Serve warm as a topping for enchiladas, tacos, or use as a dip. Garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
98 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 335 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
