Rhonda's Red Enchilada Sauce
1 1/2 tablespoons oil
1 small onion, chopped fine, about 2 1/2 ounces
3 cloves garlic
3 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
2 teaspoons granular Splenda or Sugar
16 ounces tomato sauce
1/4 cup water
In a medium pot, cook the onion in oil until soft and slightly browned. Add the garlic, spices and sweetener. Cook and stir until fragrant, about 30 seconds. Add the tomato sauce and water; bring to a simmer. Simmer, uncovered, 8 minutes, stirring occasionally. Makes about 2 cups
Can be frozen
