Enchilada Sauce

By KeyIngredient

Ingredients

• 1 to 1 1/2 cups low-sodium vegetable broth
• 1 1/2 to 2 1/2 tablespoons canned chipotle adobo sauce, divided
• One 15-ounce can tomato sauce
• 1/3 cup tomato paste
• 2 cloves garlic, chopped
• 1 1/2 tablespoons mild chili powder
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon onion granules (not powdered)
• Salt, to taste
• Black pepper, to taste
• Tip: If you can't find adobo sauce you'll need to sub in chipotle seasoning. Adobo sauce adds a lot of flavor, so if you skip it you'll definitely need to add something in it's place. Add the chipotle seasoning in small amounts until it's to your liking

Details

Servings 3
Adapted from food52.com

Preparation

Step 1

To begin, add all ingredients to your blender, starting with 1 cup vegetable broth and 1 1/2 tablespoons adobo sauce (You can add more broth and adobo sauce while the enchilada sauce is cooking to doctor the consistency and taste.) Blend, starting on low speed and working up to high speed, for about 30 seconds.

Pour the mixture into a medium-sized pot and bring to a simmer over medium-high heat. Reduce the heat to maintain a simmer and cook, uncovered, for 12 to 18 minutes, until the sauce has thickened and the flavors have deepened. Stir every few mintues -- cover the pot with a splatter screen if needed. Taste the sauce and add more salt and pepper as needed. (Salt amounts will vary depending on sodium in your broth.) Add more adobo sauce to your liking for a smokier and spicier flavor. If the sauce thickens too much, add more vegetable broth to thin it out.

Once the sauce is thick and flavorful, remove it from the heat and pour it over enchiladas (or over the other dish you're using it for) and proceed with that recipe. Or, let it cool then place in a sealed jar and store in the fridge for 10 to 14 days in the fridge.

To freeze the sauce, let sauce it cool fully, then portion it into freezer bags however you like. Squeeze the air out of the bags and let them flatten on the counter. Place the bags on a flat rack in your freezer and freeze them for up to 3 months. When you're ready to use the sauce, either thaw the bag in the fridge the night before or run it under warm water. Reheat it in a pot before using.