Homemade Enchilada Sauce
A versatile homemade enchilada sauce that's perfect for elevating various dishes with its rich flavors and warmth.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing the spices
- 2 tablespoons chili powder Adjust according to spice preference
- 1 teaspoon ground cumin Adds depth of flavor
- 1 teaspoon garlic powder For additional aroma
- 1 teaspoon onion powder For enhancing flavors
- 1/2 teaspoon salt To taste
- 1/4 teaspoon black pepper To taste
- 15 ounces tomato sauce Base for the sauce
- 1 cup vegetable broth For liquid consistency
- 1 tablespoon apple cider vinegar To balance richness
Instructions
Preparation
- Heat olive oil in a medium saucepan over medium heat.
- Once the oil shimmers, add the chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper.
- Stir the spices for about 30 seconds to bloom their flavors.
Cooking
- Pour in the tomato sauce and vegetable broth, stirring to combine.
- Bring the mixture to a gentle simmer, watching to prevent boiling over.
- Reduce heat and let simmer for 10 to 15 minutes, stirring occasionally.
- Stir in the apple cider vinegar and remove from heat.
- Allow the sauce to cool slightly before using or storing.
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Notes
Store in an airtight container in the refrigerator for up to a week, or freeze in ice cube trays for longer use. Feel free to customize the recipe by adding other spices or adjusting heat levels.