ENCHILADA SAUCE


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   1/2   onion, chopped
     1   ts oil
     2   TB green pepper, chopped
     1   ts oregano
   1/4   ts basil
     2   C tomatoes (fresh or canned)
     6   oz can tomato paste
   1/4   ts brown sugar
     1   ts cumin
     1   clove garlic
     1   sm carrot, grated
     1   bay leaf
   1/2   ts thyme
     2   TB parsley, chopped
     1   ts salt
   1/8   ts pepper
   1/2   ts chili pepper


Saute onion and garlic in oil until onion is soft-discard garlic.
Add carrot, green pepper, bay leaf and herbs. Stir well.
Add tomatoes, paste and seasonings.
Simmer 1/2 hour.
Remove bay leaf.
Serve over rice, cooked chicken or enchiladas