Red Enchilada Sauce
Sally Fallon
This is a nourishing recipe for enchilada sauce. Only good ingredients.
Course Condiment, Side Dish
Cuisine Mexican
- 120 grams chillies = 4 ounces
- 60 ml extra virgin olive oil = 1/4 cup
- 1 medium onion, finely chopped
- 1 tsp cumin powder
- 500 ml broth or stock, beef or chicken = 2 cups
- 2 cloves garlic, peeled and chopped alternatively use powder
- 350 grams tomato paste = 12 oz or 1 1/2 cup
- 1 tbsp red wine vinegar
- sea salt to taste
Heat up the olive oil in a pan, add the onions and saute for a few minutes.
Add the cumin power and cook while stirring until well mixed. Add the broth / stock, chillies and bring to a boil, you may need to skim. Simmer.
Whisk in garlic, vinegar and tomato paste and simmer for 45 minutes with a lid on.
You can leave it a bit chunky, we do. Or put it in the blender or use the stick mixer.
Season with salt to taste.
Sally writes in her recipe that this sauce is far superior - both nutritionally and in terms of taste - to anything you can buy in a can (tin or jar). It can be made in large batches and frozen to have on hand when needed.
The best chillies to use are mexican or latin american, but I haven't been able to find Ancho or New Mexico chillies here in the UK yet. Therefore I use what I can buy in the supermarket. Some are more hot than others, maybe keep it on the mild side initially and see how you go. I have been able to get habanero chilli flakes and have used that as well. It worked and was tasty.
When working with fresh chillies always use rubber gloves as you do not want to get a burning face or burning eyes. Be careful. Keyword GAPS, Keto, Low Carb, NT, SCD, WAPF
