Servings: 1 16 oz jar
Ingredients
- 1 Tbsp olive oil extra virgin
- 3 tsp garlic minced
- 2 Tbsp chili powder
- 2.5 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp onion powder
- 1.5 tsp hot sauce ie. Cholula
- 1/4 tsp garlic powder
- 1/4 tsp coarse salt
- 1 15 oz can tomato sauce
- 1/3 cup water
Instructions
- In a small saucepan, over medium-low heat, saute garlic in olive oil, until fragrant (about 1 minute). Use caution to not burn the garlic.
- Add all the spices and stir again for about 30 seconds, also using caution not to burn ingredients.
- Add water and tomato sauce, still until well combined.
- Lower heat, and allow sauce to simmer for 25 minutes.
Notes
This recipe yields enough for a 4-quart baking dish of enchiladas. Approximately 16 ounces of sauce.
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