Recipe by Kittencal@recipezazz
I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)
- 44.37-59.16 ml olive oil
- 1 small onion, finely chopped
- 4.92 ml dried red pepper flakes (or to taste)
- 2.46 ml dried oregano
- 14.78-24.64 ml chili powder (or to taste)
- 2.46 ml dried basil
- 9.85-19.71 ml cumin (can use more to taste)
- 14.79 ml fresh minced garlic (or to taste)
- 78.07-118.29 ml salsa
- 236.59 ml tomato sauce (or use crushed tomatoes)
- 236.59 ml beef broth or 236.59 ml water mixed with beef bouillon powder or 236.59 ml just use water
- 4.92 ml seasoning salt (or to taste) or 4.92 ml white salt (or to taste)
- 4.92 ml ground pepper (or to taste)
- 118.29 ml sour cream (optional, add in for a creamy sauce, can use more to taste)
Directions See How It's Made
- Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
- Add in fresh garlic and saute for 2 minutes.
- Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
- Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
- Adjust all spices to taste then season with seasoned salt and pepper to taste.
- Mix in sour cream if using and heat through (do not allow to boil).
- OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.