Enchilada Sauce

The added sugars and preservatives that go into store-bought sauces (especially if you're like me and buy the cheapest one on the shelf), are a little disturbing. So, where possible, I try to make my own. All it takes is a little forward thinking or, if that's lacking, getting up at 6am to throw this sauce together so you can then chuck it in a slow-cooker with quinoa, beans and sweet potato to brew up a Mexicana fiesta while you're at work.

Ingredients

1 tbsp olive oil

1 large onion, finely chopped

2 heaped tbsp crushed garlic

1 tsp chili powder

2 tsp cumin powder

2 tbsp dried oregano

1 tbsp dried rosemary

1/2 lemon, juiced

800g diced tomatoes

Method

In a frypan, heat olive oil over medium heat. Add onion and cook until softened and slightly browned. Add garlic and spices and stir for another minute. Into a blender, add tomatoes, lemon juice and onion mixture. Blend until completely smooth. Allow to cool before storing in an airtight container. Use in a range of Mexican dishes, from enchiladas to tacos!