Homemade Enchilada Sauce

2  tablespoons		Tblsp Olive Oil
1		large Onion
4		Cloves Garlics
2  teaspoons		Cumin
2  teaspoons		Oregano
1/4  cup		Hot Chili Powder
1/4  cup		Mild Chili Powder
3		hot peppers
2  teaspoons		Kosher Salt
30  ounces		Canned Chopped Tomatoes
2  cups		Chicken Stock
6  ounces		roasted tomatoes [recipe]

Tip: Click on the ingredient links to learn the nutritional information for all the Homemade Enchilada Sauce ingredients. The serving size for any ingredient in Homemade Enchilada Sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Put olive oil and onion in pan until slightly softened.

Throw in mixture of spices, salt and garlic. Mix together well.

Put in roasted tomatoes or fresh whatever you have, Chopped Canned Tomatoes, Chicken/vegetable Stock and hot peppers not deseeded.

Stirring occasionally and let come to a boil and simmer for 15-20 minutes.

Transfer to your Vita Mix and blend until smooth. Had to put into two pots.

Serving Size: this is sauce to put over the homemade corn torillas and meat mixture for Beef and Bean Enchiladas