Gluten-Free Jalapeno Enchilada Sauce is a no-fuss made from scratch classic version. Indeed, this is my version of a classic Mexican staple. Not to mention that it is more flavorful and tasty homemade. Once you try this quick and easy sauce you will wonder why you ever bought it from a can. This robust flavorful tomato-based sauce will have you creating ways to use it. While I prefer mild sauce, however, the heat can be adjusted to your liking. However, this is not an authentic Enchilada sauce made from roasted chilis like you would find in Mexico or Texas. But it is definitely more flavorful than the tin flavor from the store-bought canned versions.
Moreover, it is delicious to top scrambled eggs with or even use as pizza sauce. In short, it will give any pizza a zip and zing of flavor. Just use your imagination. Consequently, I am not a huge fan of store-bought I just don’t feel that it is a really flavorful sauce. Needless to say, that the flavors are nothing like that of your favorite Mexican restaurant. Likewise, I love adding a little Enchilada Sauce to my refried beans as I feel they are more flavorful making me want to lick my plate clean. Even a couple of tablespoons in cauliflower rice will add a depth of flavor. Making it taste more similar to Mexican rice.
Gluten-Free Jalapeno Enchilada Sauce
I don’t know about your bur Mexican food is one of my favorites with Indian and Moroccan food not far behind. As a matter of fact, when I lived in Japan in the 1980’s I would make Mexican food or go to Tokyo to get some everyone once in a while. It was a blast because I got to introduce the world of Mexican food to some of my friends.
I just adore how many different foods there are in the world and getting to try and explore new things.
Gluten-Free Jalapeno Enchilada Sauce:
Ingredients:
- 1 (10 oz. can) tomato sauce
- 1 teaspoon onion powder
- 3 tsp homemade taco seasoning
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 cup water
- 1/2 cup vegetable broth or chicken broth
- 1 teaspoon Cholula
- 2 tablespoons tapioca flour
- 1/2 teaspoon jalapeno powder
- 1/4 teaspoon smoked paprika
- 2 tablespoon fresh lime juice
Directions:
First, combine all ingredients except the broth and tapioca flour.
Second, stir all the ingredients together until combined on medium heat on the stove and bring to a simmer. Next, add broth to the tapioca flour and stir together to make a slurry.
Pour slurry into the pot and stir until thickened. Lastly, simmer for 10 – 30 minutes. Remove from heat and allow to cool. If not using right away place in a sterilized container with a lid.
Store in the fridge for up to three weeks.
Gluten-Free Jalapeno Enchilada Sauce
Equipment
Ingredients
- 2 10 oz. can tomato sauce
- 1 tsp onion powder
- 3 tsp homemade Taco Seasoning See the recipe on my blog
- 1 tsp garlic powder
- 1 tbsp chili powder
- 1/2 tsp pink salt
- 2 tsp cumin
- 1/2 cup water
- 1/2 cup vegetable broth or chicken broth
- 1 tsp Cholula
- 2 tbsp tapioca flour
- 1/2 tsp jalapeno powder see the recipe on my blog
- 1/4 tsp smoked paprika
- 23 tbsp fresh lime juice
Instructions
- First, combine all ingredients except the chicken broth and tapioca flour.2 10 oz. can tomato sauce, 1 tsp onion powder, 3 tsp homemade Taco Seasoning, 1 tsp garlic powder, 1 tbsp chili powder, 1/2 tsp pink salt, 2 tsp cumin, 1/2 cup water, 1 tsp Cholula, 1/2 tsp jalapeno powder, 1/4 tsp smoked paprika, 23 tbsp fresh lime juice
- Second, stir all the ingredients together until combined on medium heat on the stove and bring to a simmer.
- Next, add the broth to the tapioca flour and stir together to make a slurry.1/2 cup vegetable broth or chicken broth, 2 tbsp tapioca flour
- Pour slurry into the pot and stir until thickened.
- Lastly, simmer for 10 - 30 minutes.
- Remove from heat and allow to cool. If not using right away place in a sterilized container with a lid.
- If not using right away place in a sterilized container with a lid.
- Store in the fridge for up to three weeks.
Notes
| Nutrition Facts | |
|---|---|
| Servings 56.0 | |
| Amount Per Serving | |
| Calories 4 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 69 mg | 3 % |
| Potassium 17 mg | 0 % |
| Total Carbohydrate 1 g | 0 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 0 g | |
| Protein 0 g | 0 % |
| Vitamin A | 1 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
