1 Olive Oil
3 Garlic
1 Onion
1/2 Dried Oregano
2 1/2 Chili Powder
1/2 Dried Basil
1/8 Ground Black Pepper
1/8 Salt
1/4 Ground Cumin
1 Dried Parsley
1/4 Salsa
1 Tomato Sauce
1 1/2 Water


Heat the oil in a large saucepan over medium heat.
Add the garlic and saute for 1 to 2 minutes.
Add 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.
Use in place of canned enchilada sauce.