Tip Tuesday ~ Homemade for the Pantry
If you are new to my posts, welcome. If you have seen a post of mine about making store bought items from scratch at home, you’ll know this has been a goal of mine over the last few years. I discovered making homemade Red Enchilada Sauce is easier, quicker, and cheaper that a run up to the grocery store.
So why have I chosen to start making this from scratch? Well, I have become one of those people, a label reader!
So this is from a can off the shelf for Red Enchilada Sauce:
Here is the list of ingredients you need to make this, from scratch, at home, in less than 20 minutes (and I bet you have these all in your pantry right now!).
- Stock or Water (chicken or veggie stock)
- Flour (white or gluten free ~ I used Namaste Organic GF perfect Blend)
- Oil (veggie, avocado)
- Tomato Paste (I love the convenience of Cento Tomato Paste tube)
- Chili powder
- Garlic powder
- Onion powder
- Apple Cider Vinegar (I use Bragg Organic Raw – Unfiltered)
And this list is completely variable on your end to adjust or delete, depending on your personal preference!
Let’s Make the Sauce
Add oil, flour, chili powder. (Simple, all 2 TBSP each). Heat for about 2 minutes.
Ok, here is something new about me you may not know. I am a spice wimp. I can’t handle heat. I like warm spices that keep me coming back for more, but the heat that burns the moment it hits your tongue? Not for me. So, I’m sure others would call this a mild spice at 2 TBSP, but it suits me just fine. And honestly has a little kick for me (don’t laugh). If you like heat and spice, I would add another 1-2 TBSP to suit your liking.
Add onion powder, garlic powder, cumin and oregano. Whisk until well blended. Your mixture should look like a paste.
Add tomato paste. Mix in well.
I love this tube of paste. You can just squeeze in what you want and no waste! Look for it at your grocery store or shop at home at Amazon ~ Cento Tomato Paste
Stream in your liquid (chicken stock, veggie stock or water), whisking constantly.
Turn heat to medium until sauce is slightly bubbly, a slow simmer. Add in apple vinegar cider. I like to add this as it blends well with the touch of tomato paste to give it a little extra acidic kick.
Add salt slowly, I started with an 1/8 of a teaspoon and add gradually until your desired taste. This also depends on the stock you used and the salt content. Simmer on low for 15 minutes until sauce is a nice think consistency.
After 15 minutes on a low simmer, remove from heat. Use right away or store in sealed container in refrigerator for up to a week.
Homemade Red Enchilada SaucePrint Recipe
- 2 TBSP Oil (veggie, avocado)
- 2 TBSP Flour (all purpose or GF)
- 2 TBSP* Chili powder *(more if you like heat)
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Cumin
- 1/4 tsp Oregano
- 2 TBSP Tomato Paste
- 2 Cups Stock or Water
- 1 tsp Apple cider vinegar
- 1/8 - 1/2 tsp Salt
Heat pan to medium heat
Add 2 TBSP (equal portions) Oil and Flour
Add 2 TBSP Chili powder (to start, add more if you like heat)
Wisk and cook for 2 minutes, until well blended
Next, add dry spices and mix together. Your mixture will be more on the pasty side
Add tomato paste and mix until blended
Stream in the stock or water, whisking the whole time
Bring sauce to medium heat until it starts to bubble, then simmer on low for 15 minutes
While simmering, add your vinegar and salt to taste
If you like Enchilada Sauce, you might also like my homemade recipe for Verde Enchilada Sauce!