Enchilada Sauce

• 2 (500 g) cartons passata
• 1 bell pepper, deseeded and chopped (any colour)
• 2 sticks celery, chopped
• 1 onion, chopped
• 1 tablespoon dried parsley
• 2 garlic cloves, chopped
• 2 hot chili peppers, deseeded and chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 12 teaspoon ground or dried coriander
• 12 teaspoon ground cumin

1. place all ingredients excluding 1 carton of passata into a food processor and blend until fairly smooth.
2. Transfer to a saucepan and add remaining passata, bring to the boil.
3. Reduce heat and allow to simmer for 20 mins stirring occasionly.
4. Allow to cool and use for enchiladas or store in fridge or freezer until needed.

cartons passata, bell pepper, celery, onion, parsley, garlic, hot chili peppers, basil, oregano, ground, ground cumin

Taken from www.food.com/recipe/enchilada-sauce-280935 (may not work)