**As Seen In: Scratch Cooking, a 400+ page e-cookbook with hundreds of from-scratch recipes!**
This is my go-to recipe when we make enchiladas. It will freeze well, and I also can this sauce to keep on my shelf.
Ingredients:
- 1/2 small onion, diced
- 3 cloves garlic, minced
- 3tb olive oil
- 2tb flour
- 8 oz tomato sauce
- 1 tsp chili powder (give or take – I’ve added a couple tablespoons sometimes)
- 1c water
- 1 tsp sugar
- 1 tsp cumin (again, give or take)
Method:
- Saute the onion and garlic in the olive oil. Once soft, add the flour. Whisk well. Let the flour cook for a few minutes over medium/medium high heat. Add sauce to the flour mix and add remaining seasonings. Simmer 10-15 minutes.
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