Homemade (Paleo) Enchilada Sauce


Makes about 2 cups of sauce

4 tablespoons olive oil

2 tablespoons arrowroot powder (or cornstarch)

2 tablespoons chili powder (adjust according to taste)*

1 can (15 oz / 425 gr) tomato sauce

1 ½ cups / 350 ml water

¼ teaspoon ground cumin

¼ teaspoon garlic powder

¼ fine grain sea salt

* I am using chili powder for this recipe, not cayenne pepper. Chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.


Heat olive oil in a large skillet over high heat; stir in arrowroot powder and chili powder. Reduce heat to medium and cook, stirring constantly until light brown, about 2 minutes.

Stir in tomato sauce, water, cumin, garlic and salt; lower the heat to a gentle simmer and cook for about 15 to 20 minutes , stirring every so often, until thickened to desired consistency.

Use immediately or refrigerate in an air-tight container for up to two weeks.