Enchilada Sauce


3 cups organic low sodium vegetable broth

1/4 cup tomato paste

1/4 cup all purpose flour

2 Tbsp. olive oil

2 tsp. cumin

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chili powder


Optional: cayenne pepper, ground chipotle, paprika, etc.


In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.

In a medium saucepan, heat olive oil over medium heat.

Add tomato paste, and the bowl of flour and spices.

Cook 1 minute, whisking continuously.

Whisk in broth, increase heat, and bring to a light boil.

Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.

Salt/pepper to taste.

From thegardengrazer.com