The Best Authentic Enchilada Sauce

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I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean!

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Steps

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Heat pan , med high , with oil and combine next six ingredients to pan.

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Cook 3 min , stirring often.

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Adding some salt and pepper to taste.

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Add remaning ingredients to the pan and bring to a boil.

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Boil for 2-3 minutes , then reduce heat to low and let simmer for up to an hour.

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Hints = can be stored in fridge for up to 7 days , or frozen for about a month and a half.

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Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish !.

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Ingredients

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olive oil, onion, jalapeno, cinnamon, oregano, white sugar, red pepper flakes, tomato sauce, garlic salt, dried onion, water, lime zest, fresh basil, fresh parsley, cilantro, salsa