Homemade low Sodium Enchilada Sauce
Homemade sauces are always better than store-bought, and this Homemade Low Sodium Enchilada Sauce recipe is no exception.
Prep Time 10 mins
Cook Time 10 mins
Course Snack
Cuisine American
Servings 3 Cups
Calories 73 kcal
- 1 Cup Water
- 3 Piece Cloves garlic minced
- ½ Cup Onion Finely minced
- 1½ tsp Olve oil
- 1 tbsp Cumin
- 2 tbsp Chili powder
- 20 oz Tomato sauce can Hunt’s
The first step in this recipe is to heat olive oil over medium-low heat. Next, add a diced onion and simmer for 3-5 minutes or until softened.
Then mix together the garlic, chili powder, cumin and salt before adding it into your saucepan with tomato sauce & water mixed together; cook on low for 5 more minutes.
Enchilada sauce is a versatile staple that can be used as soon as it's made, or frozen for future use. It will also keep in the fridge for 2-3 days if you're not cooking up your enchiladas right away.
Keyword Homemade low Sodium Enchilada Sauce