Enchilada Sauce

1. Heat the oil in a large saucepan over medium heat.

2. Add the garlic and saute for 1 to 2 minutes.

3. Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

4. Mix together and then stir in the water.

5. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

6. Use in place of canned enchilada sauce.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	14.7831 g
Protein	2.7251 g
Carbohydrates	11.8091 g
Energy	176.5353 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1491 g
Water	424.0597 g
Aspartic acid	0.1752 g
Calcium, Ca	111.1698 mg
Lutein + zeaxanthin	262.6972 g
Fiber, total dietary	4.2183 g
Fatty acids, total saturated 22:0	0.0211 g
Fatty acids, total trans-polyenoic 13:0	0.0018 g
Carotene, beta	1279.3622 g
Niacin	1.6299 mg
Vitamin A, RAE	122.3196 g
Arginine	0.0988 g
Riboflavin	0.1013 mg
Tocopherol, beta	0.0505 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0385 g
Fatty acids, total saturated 20:1	0.044 g
Glutamic acid	0.2016 g
Sodium, Na	666.498 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1763 g
Total lipid (fat)	14.7831 g
Manganese, Mn	0.4287 mg
Fructose	1.717 g
Proline	0.1097 g
Fatty acids, total saturated 16:0	1.6655 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.2515 g
Choline, total	15.6746 mg
Sugars, total	3.369 g
Serine	0.0382 g
Fatty acids, total saturated 10:0	0.0013 g
Fatty acids, total saturated 18:0	0.2988 g
Vitamin B-6	0.3784 mg
Selenium, Se	3.3231 g
Ash	2.8726 g
Tocotrienol, delta	0.013 mg
Fatty acids, total saturated 18:1 undifferentiated	9.925 g
Pantothenic acid	0.2615 mg
Phenylalanine	0.0482 g
Copper, Cu	0.1787 mg
Betaine	0.2755 mg
Thiamin	0.0636 mg
Methionine	0.0173 g
Iron, Fe	2.3282 mg
Carbohydrate, by difference	11.8091 g
Phosphorus, P	61.223 mg
Folate, total	8.88 g
Tocopherol, gamma	0.5815 mg
Lycopene	3942.425 g
Alanine	0.0503 g
Valine	0.0706 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	1.9151 g
Glycine	0.0655 g
Carotene, alpha	141.2095 g
Glucose (dextrose)	1.2929 g
Fatty acids, total saturated 14:0	0.0132 g
Zinc, Zn	0.5763 mg
Isoleucine	0.0516 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0071 g
Fatty acids, total polyunsaturated	2.0649 g
Tocotrienol, gamma	0.1924 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0812 g
Tocotrienol, alpha	0.2129 mg
Vitamin A, IU	2447.2447 IU
Folate, DFE	8.88 g
Tryptophan	0.0131 g
Vitamin C, total ascorbic acid	6.1308 mg
Phytosterols	37.6365 mg
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	0.2158 g
Fatty acids, total saturated 20:0	0.0596 g
Tocotrienol, beta	0.286 mg
Fatty acids, total saturated 6:0	0.0009 g
Tyrosine	0.0248 g
Vitamin K (phylloquinone)	44.1626 g
Fatty acids, total saturated	2.075 g
Histidine	0.0251 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0009 g
Fatty acids, total monounsaturated	10.163 g
Threonine	0.0373 g
Folate, food	8.88 g
Fatty acids, total polyunsaturated 17:0	0.0039 g
Cryptoxanthin, beta	235.8851 g
Vitamin E (alpha-tocopherol)	5.4762 mg
Magnesium, Mg	34.1716 mg
Lysine	0.0562 g
Potassium, K	379.2025 mg
Cystine	0.0194 g
Fluoride, F	0.135 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0 teaspoon	0	0	0
Garlic	3 cloves	13.41	2.9754	0.045
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1 teaspoon	1.3333	0.3113	0.0033
Parsley	1 teaspoon	0.45	0.0791	0.0099
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
black pepper	0 teaspoon	0.7216	0.1839	0.0094
Water	1.5 cups	0	0	0
Tomato Sauce	1 can	0	0	0
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
chili powder	2.5 teaspoons	19.035	3.3548	0.9639
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
salsa	0.25 cup	18.85	4.316	0.1105