Enchilada Sauce
This is a delicious, low calorie and healthy sauce that you can use on enchiladas. It can also be served as a side sauce for dipping with chips.
Ingredients
- 1 tsp arrowroot powder (or organic cornstarch)
- 1 tsp chili powder
- 1 tsp cocoapowder (Fair Trade or Fair for Life)
- 1 tsp oregano (Mexican or Mediterranean)
- 2 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp cayenne (optional)
- 1¼ cups organic vegetable broth (unsalted, preferably homemade)
- 1 cup organic tomato sauce (homemade, or BPA-free canned)
Instructions
- In a medium bowl, mix together the arrowroot powder, chili powder, oregano, ground cumin, onion powder, onion powder, garlic powder, and cayenne pepper, if using.
- Whisk in ¼ cup of the vegetable broth until the arrowroot powder is dissolved.
- Transfer the mixture to a medium stovetop pot, heat on medium, and slowly stir in the remaining vegetable broth and the tomato sauce.
- Bring to a simmer for 3–4 minutes until the sauce thickens.
- Taste and adjust spices as desired (more cayenne for heat, more tomato sauce for more umami, or more of the other spices and seasonings that you love.
Notes
Chef’s Notes:
Substitutions:
Use your own homemade organic tomato sauce in place of canned tomatoes (even better!).
Storage:
Store the sauce in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
