Name: Quick and Easy Red Enchilada Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8-9 cups
Ingredients: 6 tbsp tomato paste; 1/2 tsp garlic powder; 1/4 tsp paprika; 1/2 tsp cumin; 1 1/2 tsp salt; 1/2 tbsp unsweetened cocoa powder; 1/2 tsp chili powder; 1 tsp cayenne pepper; 3 guajillo peppers, de-seeded and cut into strips; 3 pasilla peppers, de-seeded and cut into strips; 2 tbsp all-purpose flour; 2 chicken or vegetable bouillon cubes*; 6 cups water

Scale

Ingredients

6 tbsp tomato paste
1/2 tsp garlic powder
1/4 tsp paprika
1/2 tsp cumin
1 1/2 tsp salt
1/2 tbsp unsweetened cocoa powder
1/2 tsp chili powder
1 tsp cayenne pepper
3 guajillo peppers, de-seeded and cut into strips
3 pasilla peppers, de-seeded and cut into strips
2 tbsp all-purpose flour
2 chicken or vegetable bouillon cubes*
6 cups water

Instructions

In a medium saucepan whisk in water to tomato paste and bring to a boil on medium heat. Add remaining spices (except flour) and continue boiling, stirring to prevent the sauce from boiling over, until peppers are soft, about 5-8 minutes.
Whisk in flour until fully dissolved. Some lumps may remain. Cook for 2-4 minutes, until sauce thickens, coating the back of a wooden spoon. Remove from heat.
Pour into the cup of a blender and puree until sauce is completely smooth.
Store in an airtight container, in the refrigerator for 2 weeks or in the freezer for up to 3 months.

Notes

*use vegetable bouillon if you want to make this a fully vegetarian sauce.