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Homemade Red Enchilada Sauce

Our homemade red enchilada sauce will compliment a variety of dishes. Flavorful with a tiny kick you will want to add this sauce to more than just enchiladas.
Print Recipe
Cook Time 12 minutes
Total Time 7 minutes
Course: pantry staples
Ingredients Method

Ingredients
  

  • 1/4 cup all purpose flour
  • 1/4 cup olive oil
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 8 oz can of tomato paste
  • 3 cups vegetable broth chilled and unsalted
  • 1 tsp apple cider vinegar

Method
 

  1. in a medium sauce pan, add your oil. Once oil is hot and shimmering add your flour and chili powder. Stir constantly until the flour and chili powder become fragrant and nutty.
  2. Once you are smelling those notes add your tomato paste and all the spices. Your mixture will become a ball of tomato spice play dough but don't panic. Slowly add your veggie broth 1 cup at a time as you whisk the mixture together. The cold temperature of the broth will help reduce clumping.
  3. Once you have added all your veggie broth and the sauce is at a thick consistency add your vinegar. Adjust your sauce to taste and thickness by adding more spices and broth to flavor and thin it out.
  4. Place in a mason jar and keep in the fridge for 2 weeks or in the freezer for 1 month. Be sure to leave extra room in the jar if you plan to freeze because it will expand in the freezer.