Quick and Easy Red Enchilada Sauce
This super easy sauce adds flavor and color and can turn anything into Mexican food. Makes about 2 1/2 cups. Try mixing it into beans, or as a dip for chips!
Servings: 4 servings
- 1/4 cup avocado oil
- 3 cloves garlic , minced
- 1/4 cup cornmeal
- 1/4 cup chili powder
- 1 1/2 cups hot vegetable broth or water
- 8 ounces V8 juice or Very Veggie Juice
- fine sea salt , to taste
Heat the oil in a medium skillet or saucepan over medium flame. Stir in the garlic; cook a minute. Stir in the cornmeal and chile powder and cook, stirring constantly, to make the roux.
Slowly pour in the vegetable broth and vegetable juice, continuing to stir. Let simmer, stirring occasionally, until the mixture thickens into a sauce, 5 to 10 minutes.
- This recipe uses cornmeal as a gluten-free sauce thickener. You can substitute whole wheat or all purpose flour.
- If you don't have vegetable juice, substiture more vegetable broth for the juice.
Calories: 176kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 333mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 17.5mg | Calcium: 13mg | Iron: 0.5mg