Enchilada Sauce

1 Tbsp. vegetable oil
1 onion, minced
1/2 tsp. salt
3 Tbsp. chili powder
3 garlic cloves, minced
2 tsp. cumin
2 tsp. sugar
2 (8-oz.) cans tomato sauce
1/2 c. water
pepper

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Strain the sauce if you want a smooth enchilada sauce. Makes about 2 1/2 cups.