To make red enchilada sauce using fresh tomatoes, start with 5-6 medium-sized tomatoes (approximately a kg) and add them to a pot with boiling water. Cook till the tomatoes turn soft and the skin cracks/peels. Drain the water and allow the tomatoes to cool. Peel the skin which should come off easily and roughly chop them. Blend them till you get a smooth puree. You can strain the puree if you like or add it as is in place of tomato sauce. The rest of the recipe remains the same.