- 1 tbsp canola oil
- 1 small sweet yellow onion, diced
- 3 cloves of garlic, minced
- 2 tbsp chile powder
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp oregano
- 1 (28 oz) can of whole tomatoes
- 1 cup of chicken or vegetable broth
- Sea salt and freshly cracked pepper, to taste
- 1 tsp honey
Heat the canola oil in a saucepan over medium heat. Add the onion and cook until tender, about 5-6 minutes.
Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute.
Add tomatoes (crushed by hand) and juice along with the chicken or vegetable broth. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.
After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Taste and re-season if needed. Enjoy.
Side Note: You can serve it thick as it's shown in the picture or you can have a thinner more traditional sauce if you strain it through a fine strainer. I like it both ways.