Ingredients
Ingredients
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- 4 tablespoons no-salt-added tomato paste
- 2 cups low-sodium vegetable broth
Instructions
- Heat the oil and spices: In a medium nonstick skillet over medium heat, add the avocado or olive oil and swirl it around to coat the pan. Add the chili powder, garlic powder, onion powder, and ground cumin. Whisk the spices together with the oil; the mixture will become thick and clumpy like a roux. Stir continuously until the spices become fragrant, about 1 minute.
- Add tomato paste and broth: Stir in the tomato paste with the spices and oil until well combined. Slowly pour in the low-sodium vegetable broth while whisking to dissolve the tomato paste mixture evenly into the liquid.
- Simmer the sauce: Increase the heat to medium-high and continue whisking the sauce until bubbles begin to surface, indicating it is heating through and thickening slightly.
- Finish and store: Remove the sauce from heat. Use it immediately in your favorite recipes such as Vegan Enchiladas, or let it cool to room temperature and store it in a covered glass container in the refrigerator for up to one week.
Notes
- Use no-salt-added tomato paste and low-sodium vegetable broth to control the sodium content.
- This sauce is vegan and can be used for any recipe that calls for red enchilada sauce.
- If you prefer a smoother texture, you can blend the sauce after cooking.
- The sauce can be refrigerated for up to one week in an airtight container.
- Adjust the chili powder amount to vary the heat level to your taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
