Red Enchilada Sauce

 

When the Covid Pandemic of 2020 hit, I wasn’t able to find my favorite enchilada sauce. Since my favorite sauce is made from hatch chilies, I decided to buy the chili powder online. I had this recipe, in my arsenal, but it got an upgrade, with the hatch chilies. This turned out great, for me. Before pandemic, a can of enchilada sauce was $.99. Now it’s $3.50! Homemade is a money saver, and it tastes better, too!

(Left) made in Vitamix Ascent Series blender, using soup setting (Right) made on the stove

If you have the Vitamix Ascent Series, or Venturist Series, with the soup function; you can make this sauce in the blender. It takes approximately six minutes for this recipe to be completed. The result is a thicker, smoother, enchilada sauce. If you want a little thinner sauce, using the Vitamix blender; reduce the flour to one tablespoon.

A YouTube tutorial is available, by clicking this link.

RED ENCHILADA SAUCE

INGREDIENTS:
2 Tablespoons chili powder
2 Tablespoons flour
1 Teaspoon salt
1/2 Teaspoon cumin
1/4 Teaspoon garlic powder 
1/4 Teaspoon onion powder 
2 Tablespoons cooking oil
1 (8 ounce) Can tomato sauce 
2 Cups water 

DIRECTIONS:
Whisk dry ingredients, in a small bowl. Set aside. In a medium sized sauce pan; heat cooking oil over medium high heat. Stir in tomato sauce and spices, adding a little water, to incorporate spice mixture. Add remaining water. Mix well. Bring to a boil. Reduce heat to simmer. Cover pan. Let simmer for 10 - 15 minutes.