Red Enchilada Sauce

What You’ll Need:

6 Tbsp Olive Oil

6 Tbsp All Purpose Flour

6 Tbsp of Chili Powder

6 Cups of Chicken Broth

9 oz Tomato Paste

1.5 Tsp Ground Cumin

1.5 Tsp Garlic Powder

3/4 Tsp Cayenne Pepper

1.5 Tsp of Salt

 

Instructions:

Combine the Olive Oil, Flour and Chili Powder in a large sauce pan over medium heat. Whisk the ingredients together until they start bubbling.

After 1 minute of bubbling, whisk in the chicken broth, tomato paste, cumin, garlic powder, salt, and cayenne pepper until smooth in texture. Allow it to come to a simmer and then it will start to thicken.

Then it is ready to use or can!

When canning this recipe don’t let it get too thick as it will continue to thicken in the water bath. It will be a 3 hour water bath depending on your elevation and this recipe yielded me 3.5 pint jars.

 

Original recipe author: BudgetBytes