Quick and Easy Red Enchilada Sauce
 
Prep time
Cook time
Total time
 
Serves: 8-9 cups
Ingredients
  • 6 tbsp tomato paste
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ½ tsp cumin
  • 1½ tsp salt
  • ½ tbsp unsweetened cocoa powder
  • ½ tsp chili powder
  • 1 tsp cayenne pepper
  • 3 guajillo peppers, de-seeded and cut into strips
  • 3 pasilla peppers, de-seeded and cut into strips
  • 2 tbsp all-purpose flour
  • 2 chicken or vegetable bouillon cubes*
  • 6 cups water
Instructions
  1. In a medium saucepan whisk in water to tomato paste and bring to a boil on medium heat. Add remaining spices (except flour) and continue boiling, stirring to prevent the sauce from boiling over, until peppers are soft, about 5-8 minutes.
  2. Whisk in flour until fully dissolved. Some lumps may remain. Cook for 2-4 minutes, until sauce thickens, coating the back of a wooden spoon. Remove from heat.
  3. Pour into the cup of a blender and puree until sauce is completely smooth.
  4. Store in an airtight container, in the refrigerator for 2 weeks or in the freezer for up to 3 months.
Notes
*use vegetable bouillon if you want to make this a fully vegetarian sauce.
Recipe by Manna & Spice at http://www.mannaandspice.com/quick-easy-red-enchilada-sauce/