Red Enchilada Sauce
Created by Dissie on December 18, 2011
- Servings: 9
- Prep Time: 10m
- Cook Time: 15m
- Recipe #3590
Ingredients
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 3 tablespoons chili powder (mexican)
- 3 tablespoons chili powder
- 2 teaspoons onion powder
- 2 1/2 teaspoons garlic powder
- 6 ounces tomato paste
- 2 1/2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sriracha sauce
How to Make
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Step 1: Open the can of tomato paste, set off to the side, ready to use.
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Step 2: Melt butter in a sauce pan over medium heat.
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Step 3: Add flour to melted butter and stir making a roux, continue to let it cook while stirring until the flour browns a bit, but not too dark. (about 2 minutes)
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Step 4: Stir in the tomato paste and 1 cup of water.
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Step 5: Add all the spices and the sriracha sauce and continue to stir constantly, slowly add in the remainder of the water. Heat to a low boil/simmer and let it simmer until desired consistency/thickness. You do want it to cook a bit to cook the tomato paste. (10 minutes simmering, stirring occasionally) If it becomes too thick, add more water.
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Step 6: Remove from heat and let it sit for about 10 minutes to cool down so you can use it.
Nutritional Facts
- Serving Size: 1 (100 g)
- Calories 64.6
- Total Fat - 4.7 g
- Saturated Fat - 2.6 g
- Cholesterol - 10.2 mg
- Sodium - 291.9 mg
- Total Carbohydrate - 6 g
- Dietary Fiber - 2.5 g
- Sugars - 1 g
- Protein - 1.5 g
- Calcium - 24.8 mg
- Iron - 1.1 mg
- Vitamin C - 2.7 mg
- Thiamin - 0 mg