Easy Enchilada Sauce Recipe
2 Tbsp THRIVE Gluten Free Flour, cornstarch, or flour (optional for thickening)
2 Tbsp Chili Powder
1/2 tsp Cumin
Kosher or Sea Salt to taste
1/4 tsp black pepper
1 Tsp olive oil
4 cloves Garlic, crushed (Garlic powder may also be used)
3 Cups Water
1 Cup Freeze Dried Tomato Powder
2 tsp Vegetarian Chicken Bouillon
1-2 Tbsp Cilantro
1/2 Cup Freeze Dried Chili Peppers
1/2 Cup Freeze Dried Chopped Onion
Optional ingredients to taste:
cayenne, for hot and spicy
In a small bowl combine the flour with the cumin, chili powder, salt and pepper. If not using thickener, mix together the spices until well combined. In a saucepan, place your olive oil and crushed garlic or garlic powder and lightly saute to bring out the flavor. Remove from heat.
Gently add the water into the saucepan, and whisk in the Tomato Powder with 2 tsp Vegetarian Chicken Bouillon. Make sure to whisk this together well so that all the tomato powder is mixed in.
Toss in your spice mix. Whisk till combined then add the cilantro, Freeze Dried Chili Peppers and Freeze Dried Chopped Onions. Stir thoroughly to combine.
Replace the pot on the burner and bring to a boil on medium-high to high heat.
Reduce heat and simmer until thickened, about 15 minutes
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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