Enchilada Sauce

November 14, 2017
Cook Time
10m

I like knowing exactly what goes into my foods. It was hard to find an organic enchilada sauce that didn’t have a bunch of junk in it. So, I set out to make my own. It was so simple and quick! I’ll never buy canned enchilada sauce again!


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 Enchilada Sauce
Servings
Servings
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Ingredients

  • 8 Ounces
    Organic Tomato Paste
  • 2 Cups
    Chicken Broth
  • 1/4 Cup
    Avocado Oil (you can sub. coconut oil or ghee)
  • 2 Teaspoons
    Apple Cider Vinegar (organic and raw, preferred)
  • 1 Tablespoon
    Chili Powder
  • 1 1/2 Teaspoon
    Smoked Paprika (you can sub. regular paprika, but the smokiness makes a difference!)
  • 1 Teaspoon
    Garlic Powder
  • 1 Teaspoon
    Cumin
  • 3/4 Teaspoons
    Salt (I like to use Himalayan Pink Salt)
  • 1/2 Teaspoon
    Oregano
  • 1/2 Teaspoon
    Onion Powder
  • 1/4 Teaspoon
    Black Pepper
  • 1/8 Teaspoon
    Ground Cinnamon

Instructions

  1. Add the oil, smoked paprika, and chili powder to a sauce pan. Cook this over medium-low heat for a couple minutes until the mixture begins to turn a darker brown. Watch this carefully so it doesn't begin to burn.

  2. Add the remaining ingredients except the apple cider vinegar and broth. Add those last. IMPORTANT, if you add those first to hot oil, it will splash up and you could burn yourself!

  3. Continue to let the sauce cook for another 3-5 minutes over medium-low heat or until you reach the consistency you want. I like to let it simmer for at least 10 minutes to let all of the flavors get happy! After that time, it has thickened up perfectly!

    ENJOY!

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