How to Make 10 Minute Homemade Enchilada Sauce!
Easy, lip-smacking good healthy homemade enchilada sauce in just 10 minutes! Vegan, gluten free and paleo-friendly. Use this instead of the canned stuff.
Servings 2 cups
Calories 41cal
Ingredients
- 2 teaspoons olive oil
- 1 small white onion, finely diced
- 3 cloves garlic, minced
- 2 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 - 15 oz can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water (or broth of choice)
- 1/2 teaspoon apple cider vinegar
- Salt and pepper, to taste
Instructions
- Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.
- Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit.
- Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil.
- Reduce heat to low and simmer for about 5-10 minutes. Season with additional salt and pepper to taste, if necessary. Makes about 2 cups.
Notes
Recipe can be frozen for later! Just pour into a freezer safe container and freeze. Thaw out when ready to use
Nutrition
Serving: 1cup | Calories: 41cal | Carbohydrates: 6.4g | Protein: 0.6g | Fat: 1.5g | Saturated Fat: 0.2g | Fiber: 1.9g | Sugar: 2.4g