Spectacular Enchilada Sauce

This is an awesomely complex and delicious sauce. I've adapted it from Mexican Vegetarian Cooking, by Edith Metcalfe de Plata

1-2 tbsp. vegetable oil

1/2 cup chopped onion and

1/2 cup green pepper

3 cloves garlic, crushed or chopped

2 tbsp. whole wheat flour
(or other flour of your choice)
2 tbsp. chopped parsley

2 tbsp. paprika

1/4 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 tsp. clove

1/4 tsp. cinnamon

1/4 tsp. oregano

1/4 tsp. crushed cumin seed

1/4 tsp. marjoram

1/4 tsp. mustard

1/4 tsp. sage

1/4 tsp. celery seed

1/4 tsp. grated lemon rind

1 cup tomato sauce

1 cup V-8 or water

2 tbsp. cider vinegar

1-2 jalapeno chilies, chopped

In a large pan, heat the oil over medium-low heat. Sauté the onion, green pepper, garlic, flour, parsley and paprika for a few minutes, stirring often.

Add the seasonings and sauté the mixture for 3-4 minutes, stirring and scraping the pan bottom often.

Stir in the tomato sauce, water, vinegar and chilies and simmer for 10 minutes or until the sauce has thickened and the aroma is delicious and tempting.