Ingredients
- Two cans of tomato sauce, each weighing 10 ounces,
- Finely diced half of a medium white onion,
- A generous tablespoon of ground cumin,
- A tablespoon of chili powder for a spicy kick,
- An aromatic tablespoon of dried oregano,
- A tablespoon of smoked paprika for depth of flavor,
- Three cloves of garlic, peeled and ready to add a punch,
- A teaspoon and a half of salt to balance the flavors.
Step 1
Mix together a flavorful medley of tomato sauce, diced onion, fragrant cumin, spicy chili powder, aromatic oregano, smoky paprika, minced garlic, and a pinch of salt in a blender. Blend until the mixture reaches a smooth and velvety consistency. Don't forget to taste and adjust the seasoning according to your preference.
Extra Tips & Suggestions
- - To keep your Paleo enchilada sauce fresh and flavorsome, store it in a glass jar with a tightly sealed lid. This will help to preserve its rich flavors and prevent any leaks or spills in your pantry or fridge.
- - For a creative twist, consider transferring your enchilada sauce to ice cube trays and freezing it. This way, you can easily pop out a cube or two whenever you need it, without having to defrost the whole batch.
