Red Enchilada Sauce
Mexican inspired flavors packed into a jar!
Servings: 4 cups
Calories: 247kcal
Ingredients
- 4 tbsp Tomato Paste - See How To's ingredients.
- 2 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 2 tbsp Chili Powder
- ⅓ cup Flour
- ⅓ cup Canola Oil
- ¼ tsp Cinnamon
- ¾ tsp Salt
- 2 tsp Apple Cider Vinegar
- 4 cups Vegetable Stock - See Sauces, Gravies, and Broths
- 1½ tsp Black Pepper
Instructions
Assemble Dry Ingredients
- In a small mixing bowl, combine the dry ingredients and set aside.
Making the Sauce
- In a sauce pan, heat the oil.
- When hot, add the dry ingredient mixture to the oil and cook for approximately one minute.
- Add the broth and allow it to come to a simmer.
- Add the tomato paste and stir to remove any clumping.
- Simmer until the sauce reaches your desired thickness. This may take a few minutes, so continue to stir the mixture.
- Once you reach your desired thickness, remove the pan from the heat and stir in the apple cider vinegar.
- As a final step, add salt and pepper to adjust to your desired taste.
Notes
Culinarian Tips, Tricks, and Suggestions:
This sauce can be stored in the freezer for later use or in a container and stored in the refrigerator for approximately a week.
This sauce can also be canned and stored for up to a year. To process, add a teaspoon of lemon juice or citric acid to each pint jar. Fill jars, leaving 1/2-inch headspace and process in a hot water bath for 25 minutes.
Nutrition
Serving: 1cup | Calories: 247kcal | Carbohydrates: 18g | Protein: 2g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 2072mg | Potassium: 291mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1953IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg
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