This makes 2 cups (500 ml), but double the recipe and freeze for another meal.
Salsa Enchilada (Spanish & Catalan)
Molho Enchilada (Portuguese)
2 cups (500 ml)
2 Tbs. (30 ml) organic or gluten free butter, or olive oil
2 Tbs. (30 ml) flour (or gluten free flour)
4 tsp. (20 ml) chili powder or to taste
1 tsp. (5 ml) each: garlic powder and ground cumin
1/2 tsp. (2,5 ml) onion powder
1/4 tsp. (1,25 ml) cayenne pepper
1 cup (250 ml) organic tomato paste
1 3/4 cups (425 ml) organic vegetable broth
1. Melt the butter or use olive oil in a saucepan over medium heat.
2. Stir in the flour until a thick paste is formed.
3. Stir in the chili, onion and garlic powders; cumin and cayenne. Cook a few minutes.
4. Stir int he tomato paste, then the broth.
5. Whisk until smooth.
6. Put a lid on the pan and bring to a boil over high heat.
7. Simmer for about 5 minutes, until it thickens.
8. Store in the refrigerator or freezer.
-modified The Oh She Glows Cookbook
