Red Enchilada Sauce

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon minced onion

½ teaspoon dried oregano

2 ½ teaspoons chili powder

½ teaspoon dried basil

⅛ teaspoon ground black pepper

⅛ teaspoon salt

¼ teaspoon ground cumin

1 teaspoon dried parsley

¼ cup salsa

1 (6 ounce) can tomato sauce

1 ½ cups water

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.