Spicy Mexican Enchilada sauce.

• 2 can 800g tomatoes, peeled and chopped
• 3 medium onions, chopped
• 1 large green bell pepper, chopped
• 4 clove garlic, minced
• 6 tsp oregano dried
• 3 tsp chili powder
• 3 tsp cocoa powder
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tbsp sugar
• 250 ml tomato catchup
• 100 ml water
• 30 ml olive oil

1. Braise onions and green pepper in olive oil until lightly brown
2. Cook tomato over medium heat for 30 minutes, stirring constantly
3. Add onions and green peppers to tomatoes and simmer for a further 20 minutes, stirring constantly
4. Now add the remainder of the ingredients and continue simmering over a low heat for 30 minutes, stirring constantly
5. Let the sauce cool enough to be able to be liquidised in a food processor.
6. Liquidise until smooth.

tomatoes, onions, green bell pepper, clove garlic, oregano, chili powder, cocoa, salt, ground black pepper, sugar, tomato catchup, water, olive oil

Taken from cookpad.com/us/recipes/357522-spicy-mexican-enchilada-sauce (may not work)