- prep time15 min
- total time 35 min
- serves 3
This easy recipe for a yummy enchilada side produces abut 3 cups' worth of sauce.
2 Tbsp olive oil
¼ cup finely chopped red bell peppers
¼ cup finely chopped onions
1 Tbsp finely chopped garlic
2 tsp chili powder
1 tsp ground cumin
¼ tsp cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 Tbsp all-purpose flour
½ cup chicken stock
1 (15-oz) can tomato sauce
1. Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
2. Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
3. The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.