Enchilada Sauce
- 1 tsp extra virgin olive oil (optional, see instructions)
- 3 garlic cloves, minced
- ½ red onion, minced
- 15 oz can tomato sauce
- 1 ½ tsp chili powder
- 2 tsp cumin powder
- 1 tsp salt
- ½ c water
- Cayenne pepper or hot sauce, if desired, to desire spice level
- Heat olive oil, nonstick spray, or a thin layer of water over medium heat and saute minced garlic and onion until soft.
- Add remaining ingredients and stir until well combined. Increase heat slightly and bring to boil.
- Once boiling, reduce and cook until desired thickness, approximately 10 minutes.
- Use as you would canned enchilada sauce or as a wet burrito sauce.
If you don't want small onion or garlic pieces, you can push through a mesh strainer or pulse in a blender until smooth.
Calories: 50 Fat: 2g Carbohydrates: 9g Fiber: 2g Protein: 2g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/11/15/enchilada-sauce/
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