Easy Homemade Enchilada Sauce (gluten-free + paleo)

Step 1

Heat oil in a saucepan.  Whisk in the arrowroot powder until combined, and cook for one minute.

Step 2

Add the pressed garlic and seasonings (taco seasoning, salt and cinnamon) and cook for one more minute to allow the spices to toast.

Step 3

Add in the tomato paste and then gradually whisk in the broth until the clumps have dissolved and the sauce is smooth.

Step 4

Bring the sauce to a boil, then reduce the heat and simmer uncovered until the sauce reaches your desired consistency.  I like my sauce really thick so I allow it to simmer for about 10 minutes.

Step 5

Remove from burner and add vinegar.  Stir well using a whisk or wooden spoon.

Step 6

Taste and add more chili powder if you want it spicier.  I usually add 1/2 teaspoon.

Step 7

Serve/use immediately or store for later.  If storing for later allow it to fully cool to room temperature before securing the container's lid.  See notes below for more storage and freezing tips.