1tablespoonpacked brown sugar or 1 teaspoon apple cider vinegar (optional)
Instructions
Add all of the ingredients to the blender and secure the lid. Blend until smooth, about 1 minute.
Video
Notes
For Vegetarian and Vegan Enchilada Sauce:
Use vegetable stock
For Sugar-Free, Paleo, and Whole 30:
To make it sugar-free, use 1 teaspoon of apple cider vinegar and omit the brown sugar.
Make Ahead and Freezer Instructions
To make ahead. Store in an airtight container in the refrigerator for up to a week.To freeze. Store in an airtight, freezer-safe container in the freezer for up to 3 months. To use, thaw in the refrigerator overnight, blend again to recombine if needed, and use as normal. Alternately, you can store it in smaller portions by pouring it into ice cube trays or muffin pans and freezing overnight, then transfer the frozen portions to an airtight, freezer-safe container to freeze for up to 3 months.