Kittencal's Red Enchilada or Taco Sauce
"I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)..."
INGREDIENTS
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3 -4 tablespoons olive oil
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1 small onion, finely chopped
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1 teaspoon dried red pepper flakes (or to taste)
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1/2 teaspoon dried oregano
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3 -5 teaspoons chili powder (or to taste)
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1/2 teaspoon dried basil
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2 -4 teaspoons cumin (can use more to taste)
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1 tablespoon fresh minced garlic (or to taste)
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1/3-1/2 cup salsa
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1 cup tomato sauce (or use crushed tomatoes)
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1 cup beef broth or 1 cup water mixed with beef bouillon powder or 1 cup just use water
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1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
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1 teaspoon ground pepper (or to taste)
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1/2 cup sour cream (optional, add in for a creamy sauce, can use more to taste)
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