Ingredients:
1 T canola oil
1/2 cup yellow onion, diced
3 cloves garlic, minced
2 T chili powder
1 1/2 tsp ground cumin
1 tsp dried Mexican oregano
kosher salt
black pepper
1 - 28 oz can whole peeled tomatoes
1 tsp honey
In a medium sauce pan over medium heat, heat up the canola oil. Add the yellow onion, salt, and pepper and cook for 5 minutes. Add the garlic, chili powder, cumin, and oregano and cook for 1 minute. Crush the tomatoes by hand and add them to the pan. Add the honey and stir well. Bring to a simmer, cover, and turn heat to low. Simmer for 30 minutes, stirring occasionally.
After 30 minutes, turn off the heat and transfer to a bowl and let cool slightly. Puree in a food processor in two batches, being careful not to overfill since the liquid is hot. Use on your favorite enchiladas or Mexican dish. Enjoy!