This very low sodium enchilada sauce is easy to make and quite tasty. The time it takes for the sauce to "thicken" depends on the thickness of the liquid that comes with the canned tomatoes: the thinner the liquid, the longer it takes for the sauce to thicken.

20 - 1 Tablespoon servings: 3 mg. sodium per serving

1 Tablespoon healthy oil
1/2 cup chopped onion
2 large cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic & onion
1/4 teaspoon ground cumin
1/4 cup no salt added salsa
1 (14.5 oz) can no salt added diced tomatoes with juice

Prep. Instructions

1. Combine onion and garlic in a bowl.
2. Combine chili powder and next 5 ingredients in a separate bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a stockpot over medium low heat. Add onion and garlic. Cook until onion is tender, about 5 minutes.

2. Add seasonings. Stir to combine. Cook 1 minute, stirring constantly.

3. Add tomatoes (with juice) and salsa. Stir to combine. Bring to a boil; reduce heat to simmer. Simmer, uncovered, stirring occasionally for 10 to 15 minutes, or until sauce thickens.

4. Place sauce mixture, a portion at a time, into a blender. Blend until smooth. Place sauce in the refrigerator to store. If not used within a week, freeze in portions.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds