|This delicious enchilada sauce is simple to make!|
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I was making an enchilada casserole for dinner guests last weekend and couldn't seem to find any enchilada sauce in my cabinet. So I thought I'd try to make my own. I was going to attempt my son's famous enchilada sauce but he does everything from scratch and I knew I didn't have the time, patience, or ingredients. But I did have some Regular Chili Powder from Penseys Spices, made from Ancho chili peppers, and some wonderful tomato sauce that I canned from my garden along with a few other ingredients, so I gave it a try. It came out so much better than the stuff you buy in a can. For some reason, most of the store-bought enchilada sauce taste bitter and a little metallic. If you're making enchiladas, I think you'll really like this sauce!
This recipe makes a pretty big batch (six cups) so use what you need and freeze the rest. I can't get a solid reading on whether or not enchilada sauce requires a pressure canner or just a hot water bath so to be safe, it's going in the freezer.
I like to use Ball's BPA-free plastic freezer cups. Just mark the date and contents on the cups and pop them in the freezer until you need them.
|Freeze extra enchilada sauce in Ball freezer cups.|
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Enchilada Sauce (Medium Heat)
Vegan, Gluten-Free (when using corn or other GF flour)
[makes 12 (1/2-cup) servings]
2 cups plus 2 tablespoon hot water
1 whole Rapunzel vegetable bouillon cube with herbs
1 tablespoon extra virgin olive oil
1 cup finely diced onion
4 cloves garlic, minced
3 tablespoons Penseys regular chili powder
1/2 teaspoon ground cayenne pepper*
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt, or to taste
2 tablespoons corn flour
2 (15 oz) cans no-salt-added tomato sauce
* For mild, reduce to 1/4 teaspoon cayenne or less. For hot, increase to 1 teaspoon.
Make veggie broth by dissolving an entire Rapunzel bouillon cube in 2 cups of hot water. Set aside.
Heat the oil in a 5-quart Dutch oven and cook the onions on medium-low heat until they soften, about 3 minutes. Add the garlic and cook another minute.
Add the chili powder, cayenne, cumin, oregano, and salt.
Blend the sauce until smooth, using an immersion hand blender or a regular blender.
Once smooth, use in any recipe that calls for enchilada sauce. Refrigerate or freeze until needed.
Per serving: 57 calories, 2 g total fat, 0.5 g saturated fat, 29 mg omega-3 and 331 mg omega-6 fatty acids, 0 mg cholesterol, 0.5 g protein, 10 g carbohydrates, 2.5 g dietary fiber, and 325 mg sodium.