Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 medium white onion (diced)
  • 3 large garlic cloves (minced)
  • 3 Tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon table salt
  • ¼ teaspoon oregano
  • 15 ounce can tomato sauce
  • 1 cup chicken broth

Instruction

  • In a medium saucepan over medium-high heat preheat the oil. Add the onion and cook until the edges of the onion start to brown, about 3-5 minutes. 
  • Add the garlic, chili powder, cumin, salt, and oregano and cook until fragrant, about 30 seconds.
  • Stir in the tomato sauce and chicken broth. Bring the mixture to a simmer and keep at a simmer and cook for 10 minutes, stirring occasionally.
  • Remove the sauce from the heat. Using an immersion blender, blend until smooth, about 2 minutes. If you don't have an immersion/stick blender, you can use a blender. Just make sure you hold the lid on *VERY* tight, trust me I know from experience!
  • Keep in an air-tight container in the refrigerator for up to 1 week.