RED ENCHILADA SAUCE
INCLUDES STEP-BY-STEP PHOTO TUTORIAL
HOW TO MAKE
>Oil >Chili powder >Garlic powder >Onion powder >Ground cumin >No-salt-added tomato paste >Low-sodium vegetable broth
In a medium nonstick skillet over medium heat, add oil and swirl around. Add spices and whisk.
The mixture will be kind of like a roux (thick and clumpy); stir until fragrant, about 1 minute.
Add tomato paste and whisk together, then slowly pour in broth; whisking until tomato paste mixture dissolves into liquid.
Remove enchilada sauce from heat and use it to make any recipe that calls for red enchilada sauce.
If not using right away, let sauce cool to room temperature and store in a covered glass container in the refrigerator for up to one week.
TRY OUR VEGAN ENCHILADAS!