8 ounces tomato sauce
1/4 cup water
1/4 teaspoon chili powder, or more if needed
1 teaspoon cumin
1 tablespoon onion, chopped
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
1/4 teaspoon ground red pepper

Mix all together in a blender until smooth. Pour sauce into pan and cook over med-low heat for 15-20 minutes. Don't skip the cooking part of this. You need to heat the sauce up to really blend the flavors together.

Stacy's Notes: Made August 2010, to use in the Skillet Tacos recipe. For that recipe, I should have doubled everything and used a 15 or 16 oz can of tomato sauce. In the future, try making extra and freezing in either ziploc bags or small containers. I used all ingredients as called for, but I did not put in the blender. I just chopped my onion pretty fine and let it all simmer in a saucepan on the stove.