Red Enchilada Sauce

Made in advance of the enchiladas

It is the time of year to look for ways to use up tomatoes! I have canned plenty of puree and tomato sauce, I have made chili and tomato-based farro and sweet and sour, and I have a year's supply of salsa in the freezer. And so, enchilada sauce.

I worked from this recipe from Dinner Then Dessert because it's easy. And because I was cooking 8 things at once, I simplified it further and skipped the roux, so mine is super watery. I'll add flour next time, but this one tastes good and the texture is passable.

The Recipe:

2 tb vegetable oil

2 tb flour

3 tb chili powder

8 oz tomato sauce

1 c vegetable broth

2 tsp cumin

1 tb garlic, minced

1/2 tsp onion powder

1/4 tsp salt

Heat oil in a saucepan. Add flour and chili powder and stir until the color turns a bit brown.
Add the remaining ingredients and whisk.
Cook for 8-10 minutes until thickened.

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