Red enchilada sauce

Ingredients:

• 1 can (420 g) of tomatoes in their own juice
• 2 tbsp. l. olive oil
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped onion
• 1 tbsp finely chopped garlic
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 beef or chicken bouillon cube
• 1 tbsp flour
• 1/2 cup chicken broth

Preparation:

1. Heat the oil in a medium saucepan over medium heat. Add the bell pepper, onion, and garlic and cook until softened, about 2 minutes. Transfer to the saucepan. chili powderAdd the cumin, cayenne pepper, and bouillon cube, then season with a little salt and ground black pepper. Cook until the spices darken and release their flavor, about 2 minutes.
   
   Add the flour and stir. Heat for another minute, then pour in the broth. Stir and let the liquid thicken. Add the tomato sauce and 1.5 cups of water. Bring to a boil. Simmer for 8-10 minutes, until the sauce reaches the desired thick consistency and has reduced by about a third.
2. Let the sauce cool slightly, then use an immersion blender to puree the mixture until smooth (you can also transfer the mixture to a blender. Just make sure the sauce is chilled, as blending hot liquids is unsafe).
   
   
   When blending hot liquid, let it cool for about five minutes first, then pour it into a blender, filling it only halfway. Replace the lid, leaving one corner open and covering it with a kitchen towel to stop splashes. Blend until smooth.
3. The sauce can be refrigerated for up to a week or frozen. Simply reheat it in a saucepan or frying pan and use it in any recipe.
   Exit: 3 tbsp.