Enchilada Sauce Mix

Ingredients

Mix

• 6 tablespoons powdered pure red chilies, divided
• 1 tablespoon ground coriander, powdered
• 1 tablespoon ground cumin
• 1 tablespoon ground oregano (Mexican is best)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Sauce

• 1/4 cup olive oil
• 1/2 cup flour
• 4 cups water
• 1/4 cup cider vinegar

Directions

1. 1

   To make the mix: Starting and ending with the red chili powder, alternate layers of ingredients in the jar using 1 tablespoon of red chili powder in between the other ingredients.

2. 2

   Be sure to gently tap down each layer with a tamper tool.

3. 3

   To make the sauce: Combine 1/4 olive oil and 1/2 cup flour in a 2 quart saucepan over medium-high heat. Stir to form a paste or roux.

4. 4

   Cook until the mixture begins to brown; add seasoning mix and stir to combine.

5. 5

   Slowly whisk in 4 cups of water, incorporating to make a smooth, gravy like consistency.

6. 6

   Stir in the 1/4 cup cider vinegar and bring to a gently simmer, stirring continuously.

7. 7

   Cook for 10 minutes.

8. 8

   Once the sauce is made if 5 cups is to much, it freezes quite well in 1 or 2 cup containers.