ENCHILADA SAUCE

1/4 C. Olive Oil
6 T. Flour (Optional 1/4 C. Corn Starch)
1 T. Ground Chili Powder (Mild California Chile)
1 T. Cumin
1 t. Garlic Powder (can increase to 3/4 t.)
1 t. Onion Powder
1/2 t. Oregano
1/2 t. Basil (optional)
1/2 t. Salt
1/4 C. Tomato Paste (I usually just use the whole small can)
3 C. Vegetable Broth (Pacific)
1 C. Olive Juice if you have it, if not, use water or more vege broth.
2-4 t. Lemon Juice (depending on how tart your tomato paste is)

Combine all ingredients and boil until starch/flour thickens.
This makes one quart. I like to double the recipe. We like left overs:)