Red Enchilada Sauce

Makes 2 cups. I make it a day ahead to let the flavors blend. It's a little spicy, so season with red pepper and chili powder to taste! This is my go to enchilada sauce from now on. I generally prefer more sauce on my enchiladas, so I've been stretching this out a little by adding a 10 ounce can of pre made enchilada sauce. It may be cheating, but I think it tastes good. :-)

• 3-4 tbsp olive oil
• 1 small onion, finely chopped
• 1 tsp dried red pepper flakes (or to taste)
• 1/2 tsp dried oregano
• 3 tsp chili powder (or to taste)
• 1/2 tsp dried basil
• 1 1/2 tsp cumin
• 1 tbsp fresh minced garlic
• 1/2 cup salsa
• 1 cup tomato sauce
• 1 cup water mixed with beef bouillon
• 1 tsp ground black pepper
• seasoning salt to taste
• *5/15/11 edit: 10 oz of canned enchilada sauce
  

1. Heat oil in a medium saucepan over medium heat. Add onion, red pepper flakes, oregano, basil, chili powder, pepper, and cumin. Saute for 3 minutes.
2. Add fresh garlic; saute for 2 minutes.
3. Add salsa, tomato sauce, and beef broth.
4. Reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally.
5. Season with seasoned salt to taste.
6. OPTIONAL: Cool and blend smooth with immersion blender or food processor until smooth.
7. OPTIONAL: To stretch this out a little for more saucy enchiladas, stir in a can of pre made sauce to the mix.
   

Adapted from Kittencal's Red Enchilada or Taco Sauce on food.com.