Roasted Red Enchilada Sauce Recipe

This slightly smoky and savory sauce is gluten free. Guajillo chiles are typically available in Latin food markets and some well-stocked grocery stores.

Yields7 Servings

Ingredients

 1 tbsp. canola oil
 1 1/2 tbsp. chili powder
 2 dried guajillo chilies
 1/4 tsp. dried oregano
 1 clove garlic
 1/4 tsp. ground cumin
 1/4 tsp. kosher salt
 1 1/2 tsp. paprika
 8 oz. can tomato sauce
 2 cups vegetable broth

Instructions

1

Toast guajillo chilies in oven preheated to 400°F or in cast iron skillet over medium-high heat for 2€“3 minutes or until aromatic.

2

Soak guajillos in hot water up to 1 hour, and then remove stems and seeds.

3

Add chilies and remaining ingredients to FourSide or WildSide+ jar in order listed. Secure lid and select "Soup."

4

Pour into saucepan, and simmer until sauce is heated through.

5

Serve atop your favorite enchiladas, approximately _ cup per enchilada.

Ingredients

 1 tbsp. canola oil
 1 1/2 tbsp. chili powder
 2 dried guajillo chilies
 1/4 tsp. dried oregano
 1 clove garlic
 1/4 tsp. ground cumin
 1/4 tsp. kosher salt
 1 1/2 tsp. paprika
 8 oz. can tomato sauce
 2 cups vegetable broth

Directions

1

Toast guajillo chilies in oven preheated to 400°F or in cast iron skillet over medium-high heat for 2€“3 minutes or until aromatic.

2

Soak guajillos in hot water up to 1 hour, and then remove stems and seeds.

3

Add chilies and remaining ingredients to FourSide or WildSide+ jar in order listed. Secure lid and select "Soup."

4

Pour into saucepan, and simmer until sauce is heated through.

5

Serve atop your favorite enchiladas, approximately _ cup per enchilada.

Roasted Red Enchilada Sauce Recipe

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