enchilada sauce las palmas

Both the green and red Las Palmas enchilada sauces are described as medium heat.

The green sauce highlights green chiles, while the red sauce highlights red chiles and follows a traditional formula using dried red chile peppers.

Reviewers mention simple preparation steps such as reheating the sauce on the stovetop and adding salt to taste.

Reviewers praise the sauce’s taste and value, noting good quality and that, when reheated and seasoned, it can be comparable to homemade.

They’re listed as not containing any of the nine major allergens and are described as kosher.

Las Palmas traces back to 1922 — the brand was conceived in Ventura, California in 1922 by Rosa Ramirez, who began making the sauce from an old family recipe.