Enchilada Sauce

• 1 garlic clove, minced
• 1 medium onion, chopped
• 1/2 cup green pepper, slivered
• 2 tablespoons oil
• 1 1/2 teaspoons chili powder
• 1 (28 ounce) can tomatoes, crushed
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon cider vinegar

Directions:

1. 1 Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
2. 2 Add chili powder and cook briefly.
3. 3 Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
4. 4 Uncover and cook 10 minutes longer.
5. 5 Puree in the blender or mash with a fork.