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.
- 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
- 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.
- Add the chili powder, cumin, oregano, and paprika and give the mixture a stir.
- 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.
- 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.
- 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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