Easy Enchilada Sauce

Serves	About 900mls
Prep time	5 minutes
Dietary	Vegan, Vegetarian
Meal type	Condiment
Misc	Pre-preparable
Region	Mexican
By author	Karen Burns-Booth

A fabulous recipe for home-made enchilada sauce, which can be whipped up in under a minute in a Froothie blender (or any other blender, liquidiser or food processor). The recipe was adapted from an American friend's recipe, and the addition of the flour helps stabilise the sauce and allows it to thicken when cooked. This makes quite a spicy sauce, so adjust the chillies to taste.

Ingredients

1 x 400g tinned tomatoes (or 450g fresh tomatoes, cut in half)
1 onion, peeled and cut in quarters
2 cloves garlic, peeled
1 whole dried Ancho chilli
1 whole dried Chipotle chilli
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons plain flour
1 tablespoon Chipotle chilli powder (or hot smoked paprika)
2 teaspoons Oregano (Mexican if you can get it)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
300mls vegetable stock

Note

Directions

Step 1	Place all the ingredients into the Froothie blender, in the order listed and blend on slow for 30 seconds.
Step 2	Then increase speed to medium and blend for a further 20 to 30 seconds, until the sauce is smooth and the dried chillies have been amalgamated with the rest of the ingredients.
Step 3	Pour the sauce into clean jam jars or container that have covers, and store in the fridge for up to a week.
Step 4	If you don't have a Froothie Blender, then blitz the ingredients in a liquidiser or in a food processor until everything is blended into a smooth sauce.
Step 5	Use in any enchilada or Mexican recipes. Please note this is a cooking sauce; if you want to use it raw, then omit the flour.