Description
This easy enchilada sauce recipe uses simple, natural ingredients enhanced with plant-based options to create a rich, smoky, and mildly spicy sauce with a vibrant red color. Perfect for enchiladas and versatile enough as a dip, marinade, or sauce for veggies, it is quick to prepare and suits various dietary preferences.
Ingredients
Main Ingredients
- Dried Ancho Chilies – 4 pieces
- Tomato Paste (natural) – 6 tablespoons
- Vegetarian Worcestershire Sauce (natural) – 2 tablespoons
- Garlic Cloves – 3 cloves
- Apple Cider Vinegar – 2 tablespoons
- Ground Cumin – 1 teaspoon
- Oregano (natural) – 1 teaspoon
- Natural Gelling Agent – 1 teaspoon
- Onion Powder – 1 teaspoon
- Grape Juice – 1/4 cup
- Sea Salt – 1 teaspoon, adjust to taste
Instructions
- Prepare the Chilies: Remove stems and seeds from the dried ancho chilies. Soak them in hot water for about 15 minutes until they soften to a pliable texture that’s easy to blend. This soaking helps unlock their robust flavor and vibrant color.
- Blend the Base: In a blender, combine the softened chilies, tomato paste (natural), garlic cloves, apple cider vinegar, grape juice, vegetarian Worcestershire sauce (natural), ground cumin, oregano (natural), onion powder, and sea salt. Blend until smooth and silky, ensuring a uniform sauce consistency.
- Cook the Sauce: Pour the blended mixture into a saucepan over medium heat. Stir continuously as the sauce gently simmers. Slowly whisk in the natural gelling agent and continue cooking for 5 to 7 minutes until the sauce thickens to the desired consistency. Adjust seasoning as needed.
- Cool and Store: Let the enchilada sauce cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to one week or freeze for longer storage.
Notes
- Soak chilies thoroughly to ensure a smooth texture.
- Adjust heat by choosing milder or spicier chili varieties according to preference.
- Simmer sauce slowly to preserve fresh flavors and prevent burning.
- Use a high-speed blender for a velvety smooth finish.
- Opt for fresh spices and natural ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 4g
- Sodium: 200mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: enchilada sauce, vegan enchilada sauce, homemade enchilada sauce, Mexican sauce, plant-based sauce, gluten free sauce
