Gluten Free Enchilada Sauce
1 Tablespoon Olive Oil
1 Small Onion, Peeled, Diced Fine
1 Teaspoon Chili Powder
1 Teaspoon Cumin
3-4 Garlic Cloves, Minced
1 28 Ounce Can Crushed Fire Roasted Tomatoes
1 Teaspoon Organic Sugar or Agave
1 Splash of Balsamic or Red Wine Vinegar
2 Teaspoons Dried Cilantro or 1 Tablespoon Fresh Minced Cilantro
Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes.
I use this as a sauce for enchiladas, burritos or Mexican style casseroles.
Recipe by Karen Trosino