- 2 T olive oil
- 1 T minced garlic
- 1 t onion powder
- 1 t dried oregano
- 2 t chili powder (to taste)
- 1 t dried basil
- 1/4 t freshly ground black pepper
- 1/4 t salt
- 1 t ground cumin
- 1/2 t dried parsley (or 1/2 T fresh)
- 1/2 c salsa
- 225 g tomato paste
- 2 c stock (preferably double-strength Mexican chicken stock)
Heat the oil in a large saucepan over medium heat.
Add the garlic and saute for 1 to 2 minutes.
Add onion powder, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato paste.
Mix together and then stir in stock to desired consistency.
Bring to a boil, reduce heat to low and simmer for 15-20 minutes.
Use in place of canned enchilada sauce.
Note: Apparently I used 5 t chili powder previously, but the chili powder we have here is much, much stronger than any I've ever had before, so use more if your chili powder isn't super-concentrated.