Enchilada Sauce

Some stuff isn't worth making from scratch (in my humble opinion) because it just takes too long or is too complicated.  Fortunately, enchilada sauce isn't one of those things.  It is surprisingly easy and quick to make, and seriously tastes so much better than the store-bought kind.  I used Tide and Thyme's recipe, because it looked both quick and tasty, and I was right.  It took about 20 minutes to make 4 cups of deliciously rich enchilada sauce.  

Enchilada Sauce

Recipe adapted from Tide and Thyme

INGREDIENTS

2 Tbsp Olive Oil

1/2 Onion, chopped

4 Garlic Cloves, chopped

5 Tbsp Chili Powder

1 Tbsp Chipolte Chili Powder (or an additional Tbsp of Regular)

1 1/2 tsp Kosher Salt

2 Tbsp Ground Cumin

29 oz can of Tomato Sauce

2 Cups Chicken Stock

Optional: ~20 grams dark chocolate

DIRECTIONS

1. Heat a medium to large saucepan over medium-high heat.  Add in the olive oil and onions, and saute for 5 minutes, or until softened. 

2.  Toss in the garlic and all the seasonings, and cook for an additional minute, stirring constantly.

3.  Pour in the chicken stock and tomato sauce.  Stir in the chocolate, if using.  Bring to a boil, and then reduce heat, allowing the sauce to simmer for 10 minutes, stirring frequently.

4.  Remove from heat, and then using an immersion blender, puree until smooth (careful of hot splatters!).  Alternatively, you can pour the sauce into a blender or food processor and puree it there.

5.  Store in the fridge for up to a week, or freeze for 3 months.