What you need:
- 2 T oil
- 2 T coconut flour
- 2 T chili power
- 1/2 t cumin
- 2 C filtered water
- 8 ounce can tomato paste
- 1/2 red pepper, chopped
- 1 t garlic powder
- 1/2 t onion powder
- 1/2 t sea salt
- 1/2 t dry cilantro
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| Mix wet then add dry |
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| Add in red pepper |
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| Pulse until smooth |
What to do:
- Add in all wet ingredients into blender or food processor, mix well
- Add in all dry ingredients and red pepper, pulse until blended
- Pour into containers and store in fridge for use or in freezer for storage.
- Make some yummy enchiladas or chicken tortilla soup using this recipe and enjoy!
*note: I used grapeseed oil but you could also use olive or coconut oil. You may also use another type of flour such as unbleached flour, whole wheat, or even another gluten free flour.
Do you like to make your own sauces? What kind do you make?
About Rachel
Did you can these too? If you do, how long will they last on the shelf?
Thanks for sharing. I am definitely pinning this to my recipe boards on Pinterest.
LaVonne, I am SURE you can can this but I have never tried… still working on the whole canning concept!
No! You are not supposed to can things with flour in it!
Great recipe though! Delish!
I love enchiladas…in fact, it’s one of my favorite things to make when lots of family visit. But, to be honest, I’ve never been happy with canned enchilada sauce. I always have to add things to it to make it work for me. But this sauce sounds so good…and even looks better than canned in your pictures. In fact, it was those beautiful orange/red jars that attracted me to your post from Women Living Well. Thanks for sharing. I’m going to pin this later today. Thanks, Gail (BibleLoveNotes.com)
Gail, thank you for stopping by! I hope when you make it, you will LOVE it! And if you never used coconut flour it is a great healthy alternative but any flour will work!
Hi,
Thanks for the yummy looking sauce recipe! How much coconut flour do you use….it just says 2 on the recipe above….tablespoons?
Thanks,
Lorie
Oh golly, I can’t believe I forgot to add that, it’s 2 tablespoons too, so sorry! (will edit it now so it won’t hinder others) 🙂
How much sauce does this make?
I don’t typically make enchiladas, but I might start now that I’ve seen this recipe! What kind of oil do you use?
Theresa, I used grapeseed oil but you could also use olive or coconut oil…hope you love it!