Posted on | October 4, 2008 | 1 Comment
Sometimes it can be difficult to find gluten-free enchilada sauce, as many of the popular brands use wheat as a thickener. It is very easy to make your own, however, so don’t let yourself be intimidated!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegan/vegetarian, and South Beach phase 2 safe recipe.
- 28oz can crushed tomatoes
- 1 1/2 cups broth or homemade stock
- 1 TBS olive oil
- 2 cloves garlic, minced or pressed
- 1/2 onion, minced or a few scallions
- a few dashes hot sauce (to taste)
- 2 pinches kosher salt
- 1 tsp cumin
- 1 tsp chili powder
Saute onion & garlic in olive oil over medium heat. When they have softened, add other ingredients.
Simmer for about 30 minutes, then adjust spices to taste.