Enchilada Sauce

Name: Enchilada Sauce
Total time: 30 min
Ingredients: 2 cans tomato sauce (15 ounce cans); 1-2 chipotle peppers in adobo sauce use two individual peppers for a spicy sauce or one if you prefer medium heat; if you like mild, try omitting the peppers and adding just a few teaspoons of the adobo sauce to begin; you can always add more sauce later for additional heat; 1 tablespoon adobo sauce from the can of chipotle peppers in adobo; 1 teaspoon garlic powder; 1 cup water or low-sodium chicken or vegetable broth; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 tablespoon coconut sugar or brown sugar

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Total: 30

Servings: 3

Ingredients

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2 cans tomato sauce (15 ounce cans)1-2 chipotle peppers in adobo sauce use two individual peppers for a spicy sauce or one if you prefer medium heat; if you like mild, try omitting the peppers and adding just a few teaspoons of the adobo sauce to begin; you can always add more sauce later for additional heat1 tablespoon adobo sauce from the can of chipotle peppers in adobo1 teaspoon garlic powder1 cup water or low-sodium chicken or vegetable broth1/2 teaspoon kosher salt1/4 teaspoon ground black pepper1 tablespoon coconut sugar or brown sugar

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Instructions

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Step 1

In a medium saucepan over medium-high heat, stir together the tomato sauce, chipotle peppers, adobo sauce, garlic powder, water or broth, salt, pepper, and coconut sugar.

Step 2

Bring to a steady simmer, then reduce the heat to medium low. Cover the pan and let simmer gently until thickened, about 5 to 10 minutes.

Step 3

Transfer to a blender or food processor and blend until very smooth. Tip: Place a thick layer of paper towels over the top of your blender before you turn it on. Hot liquids in blenders love to splatter—don’t ask me how I know. Taste and adjust seasoning as desired.