Enchilada Sauce

Directions

1. 1
   Heat the oil in a medium saucepan over medium heat.
2. 2
   Add the peppers, onions and garlic and cook until soft, about 2 minutes.
3. 3
   Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes.
4. 4
   Sprinkle in the flour, stir to combine and cook it for another minute.
5. 5
   Add the stock and stir to combine, then allow the liquid to thicken.
6. 6
   Add the tomato sauce and 1 1/2 cups water and bring to a boil.
7. 7
   Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
8. 8
   Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth.
9. 9
   (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
10. 10
    The sauce will keep in the refrigerator for up to a week and can also be frozen!
11. 11
    Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.