Recipe of the Week: Enchilada Sauce, by L.H.

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I haven’t priced the stuff in 10 years, but back then buying two cans of it came near to the cost of the meat for the dish I was purchasing it for. So by golly, I decided I could learn to make my own, homemade, at a much lower cost. This recipe does it; it tastes exactly the same as the name-brand cans in the grocery store, at 1/4 the cost. And it’s easy too! I think you’ll like it.

I usually double the recipe, which is no more trouble than a single batch, and use/freeze it in 2-cup (pint) canning jars. I use one for my recipe, and have two more ready in the freezer for two more meals.

  • 2 tbs. vegetable oil
  • 2 tbs. flour
  • 2 tbs. chili powder
  • 1 can (8 oz.) tomato sauce
  • 2 c. water
  • 1/2 tsp. cumin
  • 1 tsp. salt
  • 1/4 tsp. garlic powder

In medium saucepan (large one if doubling) heat oil over medium heat; lower heat a little and whisk in flour and chili powder. Whisk together for 1 minute. Add remaining ingredients. Stir/whisk well, bring to a boil, then reduce heat to low and simmer 10 minutes, stirring occasionally. Makes 3 c. sauce.

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