ENCHILADA SAUCE

INGREDIENTS:

• 4 Tbsp chili Powder
• 1 tsp cumin
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp apple cider vinegar (optional)
• 1 14oz can tomato Sauce
• 1 1/2 cups water
• 1 Tbsp tapioca starch

INSTRUCTIONS:

1. In a small bowl combine spices (chili powder, cumin, onion and garlic)
2. In a medium saucepan, over medium heat, combine apple cider vinegar, tomato sauce and water.
3. Once sauce comes to a small boil, add spices and blend thoroughly
4. Remove from heat
5. Carefully scoop 1/4 c liquid and pour into small glass bowl, add tapioca starch and blend until smooth
6. Add tapioca mixture back to sauce
7. Allow to cool slightly prior to using

YIELDS APPROX 3 CUPS

• COMMENTS: The sauce is fairly thin, if you want it thicker I suggest not using coconut flour, but 2 tbsp of another gluten free flour of your choice. Coconut flour really absorbs liquid and a little goes a long way. Also, I add a tiny amount of ACV because I like the slight pungent kick it gives, but you can totally leave out.