Enchilada sauce

Made enchilada sauce, recipe was off gimmesomeoven.com (i think) 

2T oil

2T flour.

Heat oil, mix in flour, becomes a nice smooth off yellow paste. Gross.

Add 1t chili powder (recipe says 2-4T....yea, no)

1/2t garlic powder

1/2t salt

1/4t cumin

1/4t oregano

2c chick or veg stock. We used chicken.

Mix all up, bask in the heavenly scent we created. How did we actually do that. Smells incredible. Looks a little off though, enchilada sauce should be chunky and tomatoey to us, so we added a kilo of good old aussie gourmet tommys, fresh and cut up into 8th, with a T of sugar for the acidity. Let it reduce down, then taste test. Holy sweet mother of the easter bunny, it burns. Added some more stock, more herbs, no more spices and some lemon juice. Let it reduce a bit more, some more sugar and we are cracking. Tastes as amazing as it smells. And it is red, not poopy colour like the pictures show. Its red. 

Note to self, add chili a pinch at a time!! None of this teaspoon crap.