Recipes › Sauces, bases and sides

• Sauces, bases and sides
• 20 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Enchilada sauce

Smoky tomato and chilli sauce for enchiladas and huevos rancheros.

Calories

91

Protein

3 g

Carbs

14 g

Fat

4 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Onion
• 2 Garlic
• 2 tsp Chilli powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 400 g Tomato passata
• 200 ml Vegetable stock
• 1 g Salt

Contains: Celery. Always check the labels of what you buy.

Method

1. Peel and finely chop the onion and crush the garlic.
2. Heat the oil in a saucepan and soften the onion over a medium heat for 6 minutes.
3. Add the garlic, chilli powder, cumin and smoked paprika and stir for 1 minute until fragrant.
4. Pour in the passata and stock and simmer for 10 minutes until slightly thickened.
5. Blend until smooth and season with the salt. Keeps 5 days in the fridge, or freeze.

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