Red Enchilada Sauce

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Mexican inspired flavors packed into a jar!

Prep Time10

Cook Time20

Total Time30

Course: Sauces

Cuisine: American, Mexican

Servings: cups

Calories: 247kcal

Equipment

2-quart Sauce Pan
Mixing Bowls
Reusable Quart Freezer Bags

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

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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