Homemade Enchilada Sauce

This recipe is from the Garden Grazer.  It is much better than canned enchilada sauce and you can control the sodium.  I used almond flour instead of the all purpose flour.  You need to watch the ingredients on your spice jars as some garlic, onion and chili powder will add salt.


Enchilada sauce


3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder

Optional: cayenne pepper, ground chipotle, smoked paprika, etc.



In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste, and the bowl of flour and spices.
Cook 1 minute, whisking continuously.
Whisk in broth, increase heat, and bring to a light boil.
Reduce to simmer.
Cook about 8 minutes or until slightly thickened, whisking occasionally.

Salt/pepper to taste.


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