Description
A flavorful homemade gluten-free enchilada sauce that’s quick and easy to prepare, perfect for elevating any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 can (15 ounces) tomato sauce
- 2 cups vegetable broth (checked for gluten-free)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon apple cider vinegar
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Sauté the diced onion until translucent, about 5 minutes.
- Add in the minced garlic and cook for another minute, until fragrant.
- Stir in the chili powder, cumin, and smoked paprika, cooking for 30 seconds, letting those spices bloom.
- Pour in the tomato sauce and vegetable broth, mixing well.
- Season with salt and pepper, tasting as you go.
- Simmer the mixture for about 15 minutes, reducing slightly and intensifying in flavor.
- Finish with apple cider vinegar, stirring to combine.
- Remove from heat and let it cool slightly before using or storing.
Notes
Toast spices for extra flavor. Adjust heat with cayenne pepper or jalapeños if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg