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–+ servings
Bowlful of spicy red enchilada sauce with hot pepper flake garnish.

Spicy Tex-Mex Enchilada Sauce

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 servings
Author: Tracy Halasz

Ingredients

  • ½ cup ketchup
  • 1-2 tbsp molasses
  • 1 ½ tbsp tamari
  • 2 tsp oregano
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1+ tbsp sriracha
  • ⅛ tsp ground cloves and ground nutmeg
  • ½ tsp cinnamon
  • ¾ - 1 cup vegetable broth*
  • 1-2 tsp fresh cracked black pepper (to taste)
  • sea salt (to taste)

Instructions

  • Place everything except vegetable broth and pepper and salt in a saucepan and whisk together until combined.
  • Stir in ¾ - 1 cup vegetable broth (I use this Better than Bouillon).
  • Bring up to bubbling over medium-high then reduce the heat to simmer for 5 minutes. Remove from heat.
  • *If the sauce is too thick, add more of the broth until desired consistency is met.

Notes

Spices - adjust the heat, sweet, smoke and tang by increasing spices and ingredients.
Sauce Storage - this sauce stores well in the fridge for a week or more with no loss of flavor or texture. Can also be frozen then brought to room temperature on the counter before using.