Homemade Enchilada Sauce

By Foodiewife

Originally from America’s Test Kitchen.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons granulated sugar
• 2 (8 ounce) cans tomato sauce
• 1 cup low sodium chicken broth
• salt and pepper, to taste

Details

Adapted from cookiemonstercooking.com

Preparation

Step 1

Set a medium saucepan over medium-high heat. Add in the olive oil. When hot, add in the onion and cook for about 5 minutes, until soft and it starts to brown on the edges. Add in the garlic, chili powder, and cumin. Cook for 30 seconds, until fragrant.
Add in the sugar, tomato sauce and chicken broth. Stir to combine then bring to a boil. Reduce the heat to low and simmer gently for about 10 minutes. Season with salt and pepper to taste (I added about ½ teaspoon salt and ¼ teaspoon pepper).
Store in the refrigerator for up to one week or in the freezer for up to three months.