Low Sodium Enchilada Sauce
Low sodium enchilada sauce is made from fresh ingredients like chilies, tomatillos, garlic, onion and cilantro. This recipe also contains less salt than traditional recipes.
Ingredients
- 3 Cup Chicken stock low-sodium
- 3 tbsp tomato paste
- 2 tsp Cumin Finely minced
- ½ tsp Vegetable Salt
- ½ tsp Pepper
- 4 tbsp Flour
- 4 tbsp Olive oil
- 1 tsp Smoked Paprika
- 3 tbsp chili powder
- 2 tbsp Onion powder
- 1 tbsp Garlic powder
- ¼ tsp Cayenne pepper
Instructions
- At first you have to heat a large saucepan over medium heat and add the olive oil. Whisk in flour to lightly coat, then brown for 2 minutes before adding remaining ingredients.
- Bring mixture just below simmering point while whisking constantly until it has thickened, about 5 more minutes; use now or refrigerate until needed.
- Heat up your largest pot with some extra virgin olive oil inside- this is going to be used as an ingredient too so make sure you're generous enough that there's at least one teaspoon of it on the bottom of the pan when we start cooking later on.
- Then carefully pour out two teaspoons worth into another bowl because you'll need them again soon (or even better if they are measured by grams). We've got everything set aside.
- 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.