Wednesday, 15 June 2016

Homemade Enchilada Sauce - and it's gluten free!!


I'm as guilty as the next for buying pre-made sauces, but this is one sauce that's is as quick and easy to make as opening a jar - and some jars are sooo tough to open that it may actually be quicker to make this sauce! - only last week I could have been observed bashing a new jar of jam upside down on the kitchen floor just to try and loosen the lid! - probably not my finest hour in the kitchen! I just ate my toast with butter on it in the end ....... Andrew had to open the jar when he came home at the weekend........ it's a sad, sad story.......

Any how ....... back to the sauce ......I cook a lot of Mexican style suppers - especially when I'm on my own. They are usually quick to cook, tasty, healthy and good to eat with just a fork in front of the telly - which are usually my prerequisite when I'm home alone. So a jar of homemade enchilada sauce sitting in the fridge is great to grab and mix with pan fried meats, beans and vegetables.

One of the advantages of making your own sauce is you get to see exactly what goes into it. Many sauce use flour to thicken them but I try to shy away from that. I prefer to simply reduce the sauce, usually cooking in a wide shallow pan over a high heat to help drive of excess liquid and therefore, thicken the sauce. Another advantage in making your own sauce is being able to adjust the amounts of salt and sugars added which are still high in commercial sauces. So all in all it makes sense to make your own when you can.

This sauce calls for spices and ingredients that you probably already have in the kitchen .....

Recipe - enough for a jam jar full

1 large red onion
400g tin chopped tomatoes
2 tablespoons chilli powder - I like my sauce hot reduce amount to suit you
2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder - or two cloves of garlic crushed
1 teaspoon onion powder
1 teaspoon chilli flakes - as I said I like it hot!
2 teaspoons brown sugar
juice of a lime
salt and pepper to taste


Peel and chop your onion and then place everything, except the lime juice, salt and pepper, into the blender and blitz.


Blend till you have a smooth-ish paste.


Now pour your sauce into a wide, shallow, heavy based non-stick pan and place over a medium to high heat.


bring it up to a bubbling boil and keep stirring and shaking the pan to drive off the excess liquid. This will take about five minutes.


Once your sauce has thickened and you can leave a trail with the spoon, remove from the heat and squeeze in your lime juice.


Give it all a good stir and season with salt and pepper if you wish.


Allow to cool and then spoon into a sterilised jar or sealable container. This will happily keep in the fridge for at least a week.

Use this sauce with any Mexican dish but you can also add it to stews, casserole or mix with pasta and rice - one of my favourites is to heat up a can of mixed beans - Red kidney, black eye, lima and usually borlotti. Whilst heating the beans I add some of my sauce, along with a handful of frozen sweetcorn and spoon over boiled rice. With some grated cheese and maybe a little avocado salad, it make for a perfect supper.

Have a happy healthy day
Love Lizx

 
 Enchilada Sauce