Red Enchilada Sauce
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15 ml olive oil
2 cloves garlic, minced
4 g minced onion
Dried oregano
Chili powder
pinch dried basil
Ground black pepper
Salt
Ground cumin
Dried parsley
60 ml salsa
1 (6 ounce) can tomato sauce
355 ml water
Cooking 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.
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