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Enchilada Sauce

2 Tbsp. canola oil
2 Tbsp. unbleached white flour
2 Tbsp. chili powder
1/2 tsp. ground cumin
1 8-oz. can tomato sauce
2 cups water
1/4 tsp. garlic powder
1 tsp. sea salt

• Heat the oil in a large saucepan. Stir in the flour and chili powder and cook for 1 to 2 minutes.
• Add the remaining ingredients and bring to a boil. Let simmer for about 15 minutes before using.

Makes about 3 cups