Delicious homemade enchilada sauce that cooks up in minutes! When you see how easy (and cheap!) this stuff is to make, you'll never want to use store-bought again.
- ¼ cup canola oil, or neutral-flavored high-heat oil of choice
- ¼ cup all-purpose flour
- ¼ cup mild chili powder
- 2 teaspoons ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 ½ cups water
- ¼ cup tomato paste
- ½ teaspoon red wine vinegar
- 1 teaspoon salt, or to taste
-
Coat the bottom of a medium saucepan with the oil and place it over medium heat.
-
When the oil is hot, whisk in the flour. Slowly heat up the flour, whisking constantly. After a few minutes it will begin to bubble. Continue whisking and cook the mixture for about 1 minute more.
-
Whisk in the chili powder, cumin, garlic powder and onion powder.
-
Whisk in the water, tomato paste, red wine vinegar, and salt. Continue whisking until the mixture is fully blended and there are no lumps.
-
Raise the heat and bring the mixture to a simmer. Lower the heat and allow it to cook, uncovered, for about 5 minutes, stirring occasionally, until the sauce thickens up a bit.
-
Remove the pot from the heat and allow the sauce to cool. It will continue to thicken up as it does.
-
Use the sauce immediately, or transfer it to an airtight container and refrigerate or freeze for later.
Makes about 2 ½ cups.