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Kittencal's Red Enchilada Sauce (Creamy Option)

Created by KittenCal on February 9, 2014

1 bottle (650 mL) salsa (or Pace Picante sauce)
1/2 cup cup ketchup (you can use more)
2 1/4 cups tomato sauce
2 1/4 cups beef broth (can use water, beef broth is better or mix 2 teaspoons beef bouillon granules in 2 1/4 cups hot water)
1 1/2 teaspoon dried oregano (rubbed)
1 1/2 teaspoon dried basil (rubbed)
1 1/2 teaspoons garlic powder
2 teaspoons onion powder

1 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 teaspoon seasoned salt, or to taste
Fresh ground black pepper, to taste
1/4 teaspoon cayenne pepper (or and adjust to heat level
1/3 cup plus 2 tablespoons water (or milk PLUS all-purpose flour to create a thick slurry)
1/2 cup sour cream, optional (added in at the end of cooking for a creamy sauce and adjust to taste starting at 1/2 cup)

Step 1: In a medium saucepan combine all ingredients together (except the sour cream and water or milk/flour mixture) bring to a simmer over medium heat stirring.
Step 2: Reduce heat to low and simmer uncovered for about 25-30 minutes stirring frequently. Cool completely then refrigerate for 1-3 days.
Step 3: Remove from fridge place on top of stove and bring to a simmer.
Step 4: In a small cup place water or milk; add in enough flour to create a thick slurry. Add to simmering sauce whisking constantly until thickened.
Step 5: If you want a cream sauce mix in 1/2 cup sour cream until heated through adding in more until you achieve the creaminess that you want.