Enchilada Sauce

You're going to love this sauce so much, you won't even think about buying the store-bought kind again!

INGREDIENTS 

• 3 tablespoons olive oil

• 2 tablespoons tomato paste

• 2 cups vegetable broth

• 1 teaspoon apple cider vinegar

• spice mix (mix well in a bowl and set aside)

  • 3 tablespoons flour

  • 1 tablespoon ground chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon garlic powder

  • ¼ teaspoon asafetida

  • 1 teaspoon dried oregano

  • 1 teaspoon black pepper

  • ¼ teaspoon salt, to taste

  • Pinch of cinnamon (optional but recommended)

DIRECTIONS

1. Have all of your ingredients measured and set near the stovetop, as well as a whisk

2. In a pot, heat your oil. It is hot enough if you add a pinch of your spice mix, and it sizzles.

3. When the oil is hot enough, whisk in your flour mixture. Cook till it releases a fragrance and has darkened slightly in color.

4. Whisk in the tomato paste, and once fully incorporated, whisk in your broth.

5. Raise the heat to medium-high, and bring this sauce to a simmer. It would be best if you often stirred so as not to have lumps. Cook for around 7 minutes- till the sauce thickens slightly.

6. Turn off the heat, and mix in the vinegar. Taste check for salt/ lemon juice, and adjust accordingly.

This sauce freezes well!