The Best Authentic Enchilada Sauce

• 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!)

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!

olive oil, onion, cinnamon, oregano, white sugar, red pepper, tomato sauce, garlic salt, onion, water, lime zest, fresh basil, fresh parsley, cilantro, salsa

Taken from www.food.com/recipe/the-best-authentic-enchilada-sauce-406955 (may not work)