The Best Authentic Enchilada Sauce

I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean!

• Ready In: 25 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 1  tablespoon olive oil
• 1⁄4 cup onion (white, minced)
• 1⁄2  jalapeno (seeded and chopped finely)
• 2  pinches cinnamon
• 1⁄4 teaspoon oregano
• 1 1⁄4 teaspoons white sugar
• 1⁄8 teaspoon red pepper flakes (optional, to taste)
• 1 (14 1/2ounce) can tomato sauce
• 1⁄2 teaspoon  garlic salt (or 1 med. garlic clove)
• 1  teaspoon  dried onion (or 1/2 tsp onion powder)
• 1  cup water
• 1⁄4 teaspoon lime zest
• 1  tablespoon fresh basil (chopped, or 1 tsp dried)
• 1  tablespoon fresh parsley (chopped, or 1 tsp dried)
• 2  tablespoons cilantro (chopped)
• 3  tablespoons salsa (homemade is best!)

Directions

1. Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well).
2. add remaning ingredients to the pan and bring to a boil.
3. Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min).
4. Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!