Texas Enchilada Sauce

2 (6.5 ounce) cans tomato sauce

1 (28 ounce) can crushed tomatoes

⅓ cup chili powder

1 tablespoon dried oregano

1 teaspoon paprika

2 teaspoons ground cumin

2 teaspoons ground black pepper

¼ teaspoon salt

1 clove garlic, minced

1 tablespoon butter

1 onion, minced

1 green bell pepper, chopped

In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.

Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally. Stir in bell pepper and cook 10 more minutes.