Keto Enchilada Sauce - Low Carb & Mildly Spicy

Ingredients

• Butter

  Unsalted

  ⅓ cup or 76g

• Cumin

  Spices, cumin seed

  3 tsp, ground or 9g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Onion powder

  Spices

  2 tsp or 5g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Sugarless Erythritol Stevia Sweetener

  Health Garden

  150g

• Tomato products

  Canned, puree, with salt added

  12 oz or 340g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

Directions

1. Place the butter in a saucepan over medium heat.
2. Add all ingredients except the tomato puree and saute for 3 minutes, or until fragrant.
3. Add the tomato puree and stir well.
4. Simmer the sauce for 5 minutes to infuse the spices. Add a little water if you like your sauce to be thinner and adjust the seasoning to your taste.
5. Use straight away or cool for 30 minutes before pouring into a heatproof jar and storing in the fridge for up to 2 weeks.
6. Recipe by: Gerri (source: https://www.myketokitchen.com/keto-recipes/low-carb-enchilada-sauce/)