This red enchilada sauce is easy to make and has squeaky clean ingredients for those following a healthy lifestyle.

I feel like I am getting really good at creating my own condiments. Even though at first it seemed daunting, I began to really love the process. I love seeing what I can swap out for healthier more flavorful ingredients and when I gave red enchilada sauce a shot, I was surprised how simple it truly was!

I’m a big fan of Mexican food as I’m sure a lot of people are. Making my own Mexican food was ESSENTIAL when I lived in Hawaii because there truly were no places on the island then that could do it right. I often made enchiladas which were a favorite of my husband, and when I am feeling a more lighter version, I make my red enchilada zucchini version.

Check Out:

Red Enchilada Sauce

Author: Thyme and JOY
Yield: About 2.25 cups

Print Recipe

Description

This red enchilada sauce is easy to make and has squeaky clean ingredients for those following a healthy lifestyle.

Ingredients

6oz can Tomato Paste

1.5 cups Bone Broth or Water

3 tbsp Chili Powder

1/8 tsp Cayenne Pepper (optional)

1/4 tsp Dried Oregano

1 tsp Cumin

1 tbsp Tapioca Flour

3 tbsp Avocado Oil

Instructions

Heat the avocado oil over medium-high heat.
Add chili powder and tapioca flour and whisk until combined. Add in oregano, cumin and whisk together being careful not to burn.
Whisk in tomato paste and broth or water and continue to whisk until it thickens up (about 3 minutes)
Simmer on low for 10 minutes and remove from heat.
Store in glass jars in fridge for up to 10 days or freeze for later use.

Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.

Red Enchilada Sauce | paleo, whole30, sugar free

Red Enchilada Sauce