**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:

1. 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.