Chili, Garlic & Date Enchilada Sauce

This is an unusual but delicious enchilada sauce that uses date paste for a hint of sweetness. It provides a nice balance to the tang of the vinegar and the zip of all the spices used. You can also add some chopped tomatoes and serve with tortilla chips.

Chili Garlic Enchilada Sauce made with DateME date paste

Ingredients

  • 1 Tbsp. olive oil
  • 1 cup red onion, minced
  • 1 clove garlic, minced
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. paprika
  • 1¾ cups water or chicken broth
  • 3½ Tbsp. tomato paste
  • 3 Tbsp. DateME Date Paste
  • 1 tsp. apple cider vinegar
  • ½ tsp. salt

Directions

  1. Heat the olive oil in a small pot over medium heat. Add the red onion and sauté for 5-7 minutes or until the onion becomes soft. Add the garlic and stir for 20-30 seconds.
  2. Add the chili powder, cumin, oregano, and paprika and give the mixture a stir.
  3. Add the tomato paste, date paste, apple cider vinegar, and water or broth to the pot. Stir well and break up the date paste with a spoon. Once the sauce begins to boil, reduce the heat to medium-low.
  4. Take half of the salt and add to the mixture. Allow to cook for about 10 minutes, stirring occasionally, until the sauce has thickened enough to coat a spoon.
  5. Use a blender or immersion blender to puree the sauce. Add salt to taste and a small amount of water if needed to achieve the desired thickness.

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