ENCHILADA SAUCE

 

  • 4 Tbsp chili Powder
  • 1 tsp cumin
  • 1 tsp coconut flour
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp apple cider vinegar (optional)
  • 1 14oz can tomato Sauce
  • 1 1/2 cups water

Mix all ingredients in a small bowl

In a medium saucepan, over medium heat, combine tomato sauce, water and spice mixture and stir until well blended

Heat until the sauce is warmed

YIELDS APPROX 3 CUPS

COMMENTS: The sauce is fairly thin, if you want it thicker I suggest not using coconut flour, but 2 tbsp of another gluten free flour of your choice. Coconut flour really absorbs liquid and a little goes a long way. Also, I add a tiny amount of ACV because I like the slight pungent kick it gives, but you can totally leave out.

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