Enchilada Sauce
Ingredients
| 1 tbsp | olive oil |
| 2 cloves | garlic, minced |
| 1 tsp | minced onion |
| 1/2 tsp | oregano |
| 1 tbsp | chili powder |
| 1/2 tsp | basil |
| 1/8 tsp | black pepper |
| 1/8 tsp | salt |
| 1/4 tsp | cumin |
| 1 tsp | parsely |
| 1/4 cup | salsa |
| 6 oz | tomato sauce |
| 1 1/2 cup | water |
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Steps
- Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
- Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
Note
Used 15 oz can of tomato sauce, but just doubled the rest of the recipe to make it a bit thicker