Ingredients
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1 tablespoon olive oil
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3 cloves garlic, minced
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1 teaspoon minced onion
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1/2 teaspoon dried oregano
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2 1/2 teaspoons chili powder
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1/2 teaspoon dried basil
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1/8 teaspoon salt
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1/4 teaspoon ground cumin
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1 teaspoon dried parsley
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1/4 cup salsa
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1 (6 ounce) can tomato sauce
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1 1/2 cups water
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1/8 teaspoon ground black pepper
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and saute for 1 to 2 minutes.
- Add 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.
- Use in place of canned enchilada sauce.