On Sunday I finally cooked the red enchilada sauce I’d been planning to make for ages. Generally I do a double batch and freeze half, because the recipe calls for three ounces of tomato paste and the cans are all six ounces.
Make ahead and save, right? Especially when you see how much you save: The red enchilada sauce at the store cost $2.79 to $4.49. By comparison, this recipe cost me maybe 50 cents (and probably not even that much) for more than four cups of the stuff. In part that’s because I used clearance-rack tomato paste (29 cents a can) and cumin and chili powder from Costco-sized jars.
Better still: I can control how much sodium goes in, and I can tinker the recipe a bit. For example, I added a little unsweetened cocoa powder for richness and replaced the water with broth made with chicken bouillon. But since both these additions had also been found on the clearance rack, they didn’t boost the total cost by much.
Naturally the flavor of the homemade stuff is so much better than the canned variety. No preservatives, less salt and it’s amazingly easy to make. We’re taking 10 minutes, start to finish. The recipe is from a delightful cookbook called “Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half.” (You can also access it at the BB website.)
Bonus: Finally making time to do the enchilada sauce led to all sorts of shenanigans. In a good way.