The Best Authentic Enchilada Sauce - cooking recipe

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 1/2 ounce) 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!)

Preparation

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).
add remaning ingredients to the pan and bring to a boil.
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).
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!