This enchilada sauce is wonderful and packs a mighty punch. Brilliant served with vegetables, meat or fish.
If you prefer a little less spice then halve the amount of chilli.
Makes 16 servings
Macros per serving:
Calories 38, Protein 1g, Carbs 5.63g, Fiber 0.63g and Fat 1.5g
- 1 Tbsp Coconut Oil
- 150g White Onion
- 4 Cloves of Garlic
- 180g Yellow and Green Pepper
- 2 Tsp Oregano
- 3 Tsp Cumin
- 3 Tbsp Chilli Powder
- 1.5 Tsp Smoked Paprika
- 425g Passata
- 250ml Vegetable Stock
You will need:
- Large Saucepan
- Scales / Measuring Jug / Measuring Spoons
- Vegetable Chopping Board
- Sharp Knife
- Food Blender (hand held or not)
- Airtight Container
Heat the coconut oil over a medium heat
Finely chop the onion and garlic
Add to the pan and cook for 3 minutes
Core, deseed and chop the peppers
Add to onions and garlic and cook for another 3 minutes
Add herbs and spices to pan
Stir in well and cook for 2 minutes
Add passata and vegetable stock and simmer for 10 minutes.
Then blitz with a blender until smooth
Keep in an airtight container in the fridge.
Lasts for 5 days.