A little smoky & a little spicy, this vegan enchilada sauce is full of flavor and easy to make. You could use a can, but you won't regret taking the extra couple of minutes to make this delcioius enchilada sauce!
¼teaspoonground cayenne peppermore or less depending on desired spiciness
¼teaspoonsalt
Instructions
Heat oil in pan over medium heat. Once oil is hot add flour and chili powder. Stir continuously for 1 minute until everything is sizzling and flour is cooked.
Add water, tomato paste, vinegar, and remaining spices. Whisk together to remove clumps and bring to a simmer.
Let simmer for 10 minutes or so until sauuce is thickened. Remove from heat.
Notes
Optional (but recommended) heat the water in the microwave for 1-2 minutes. Add the tomato paste and vinegar then stir to dissolve.
For easier prep:
Measure and combine the spices and cocoa powder in a bowl.
Measure and combine the flour and chili powder in a bowl.
Small clumps are OK, but if you can't whisk out some large clumps, an immersion blender works great!