Adapted from Little Spice Jar.The chili powder that I use in this recipe is not spicy. It's a blend of paprika, cumin, garlic powder, onion powder, etc. that I buy from my local supermarket.
128-ounce (800g) can of crushed or diced tomatoes (try to use cans with no sodium added)
2/3cup(155ml) vegetable broth
1chipotle pepper, from a can
1/2 to 1tablespoonadobo sauce, the sauce that comes with canned chipotle peppers
3tablespoonsgluten-free all-purpose flour, use regular all-purpose flour if not gluten free
1teaspoonsalt, add more if necessary
1tablespoonhoney or dark brown sugar, optional
Blend tomato sauce, broth, chipotle pepper, and adobo sauce until smooth.
In a pot or large saucepan, heat olive oil over medium heat. Add flour and whisk immediately until well combined. Add about half of the blended tomato sauce and whisk everything, making sure to break any clumps of flour that may have formed. Add rest of the sauce and stir. Reduce heat to medium-low.
Add chili powder, oregano, cumin, garlic, salt, and sugar (if using) and stir. Let sauce simmer for 8-10 minutes. You want the sauce to be at a low simmer, so if it's bubbling frantically, reduce the heat to low.
Enjoy with your enchiladas, chilaquiles, or use it as a sauce for your favorite dishes! Refrigerate any leftover sauce in an airtight container for up to 2 weeks.
NUTRITION INFORMATION: Amount for 1/4 of recipe: Calories: 175, Total Fat 11.2g, Saturated Fat: 1.6g, Cholesterol: 0mg, Sodium: 1109mg, Total Carbohydrate: 19g, Dietary Fiber: 5.4g, Sugar: 10.2g, Protein 3g
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