This vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose free enchilada sauce is perfect for Mexican cuisine. Made with fresh tomato sauce it will add the right amount of flavour to your dishes!
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 35 mins – easy
🍽 10 servings – 22 kcal per serving
|
Serving
27g |
Fat
1g |
Sat. fat
0g |
Sodium
93mg |
|
Carbs
2g |
Fibers
0g |
Sugars
0g |
Proteins
0g |
INGREDIENTS
- 1 tbsp olive oil
- 3 cloves garlic
- 1 tsp onion
- ½ tsp dried oregano
- 2½ tsp chili powder
- ½ tsp dried basil
- An eighth tsp black pepper
- An eighth tsp salt
- ¼ tsp ground cumin
- 1 tsp dried parsley
- ¼ cup salsa
- 6 oz tomato sauce
TOOLS
- 1 knife
- 1 saucepan
- 1 wooden spoon
- 1 bowl
STEPS
Peel onion and garlic, then mince them.
Heat olive oil in a saucepan. Add minced garlic and cook for 2 minutes. Stir in minced onion, dried oregano, chili powder, dried parsley, dried basil, black pepper, salt, and ground cumin for 2 minutes. Pour in the salsa, tomato sauce and add 1 ½ cups of water. Stir well and let it simmer uncovered over low heat for 20 minutes until the sauce is thickened.
Transfer enchilada sauce to a bowl.
It’s ready to be served !
