2 tbsp of olive oil – can be omitted if desired
1 tbsp fresh minced or pressed garlic
3 tbsp of chili powder
2 tsp of ground cumin
½ tsp dried oregano
½ tsp dried basil
½ tsp onion powder
1 tsp dried parsley
½ tsp of salt
½ tsp of pepper
1 cup of tomato sauce
1 cup of chicken broth
In a deep saucepan add your oil and garlic to the pan and sauté the garlic, make sure the heat is on low and add chili powder, cumin, oregano, basil, onion powder, parsley, salt and pepper. Stir in the one cup of tomato sauce blending all the spice, then add the chicken broth, gently simmer for 20 – 30 minutes.
Yields 4 servings, each serving is ½ cup each cup contains ¼ cup of tomato sauce.
Enchilada sauce can be used anywhere a tomato-based sauce, or Pico de Gallo, or salsa is used.