Enchilada/Taco Sauce

I really like making my own sauces and herb blends because I know what's going in them.  I got this recipe several years ago from Top Secret Recipes and have adapted it only slightly.  I think it was originally listed as a taco sauce, but I use it as an enchilada sauce. You can enrich the flavor by using veggie broth, but I generally use water.

Ingredients
3 cups water, divided
2 teaspoons tapioca starch
1 6 ounce can tomato paste
3 tablespoons vinegar, raw a/c
4 teaspoons chili powder
2 teaspoons salt, or less to taste
(optional: oregano, cumin, black pepper, cayenne, garlic)

Heat 2 1/2 cups water in a sauce pan and blend in the tomato paste.  Stir in the vinegar, chili powder, salt and other spices to taste.  After bring mixture to a simmer, stir the tapioca starch into the remaining 1/2 cup water and stir that into the tomato mixture.  Let it simmer a little longer then adjust the seasonings to taste.  Occasionally, I'll sauté a tablespoon or two of finely minced onion and/or a clove of garlic in the sauce pan before adding any other ingredients.

Hoisin Sauce

I made something gfcf and soy-free that my children liked, except for the vegetables, of course. I was searching for a soy-free recipe for Hoisin sauce, and found one at http://cookbad.blogspot.com/2008/02/hoisin-sauce-some-things-you-can-make.html

Here is my version of the ingredient list:
Hoisin Sauce
1/2 cup dried adzuki beans, rinsed and then cooked
2tbsp toasted sesame oil
1tbsp minced garlic
1 cup firmly packed light brown sugar
1/4 cup cider vinegar
1/4 cup unseasoned rice vinegar
1 Tbsp molasses (to replace 1/3 cup soy sauce)
1/4 tsp dried red pepper flakes, or more to taste

I used canned black beans and pureed them. It was okay, but there was a link from another site to a recipe for General Tso's kitchen that I used my hoisin sauce in, and I love it.