Zesty, Red Enchilada Sauce

This is the best red enchilada sauce.  Its quick and easy to make, and is great on stuffed peppers, as well as enchiladas. 

1 (29 ounce) can tomato sauce

1/2 onion, chopped (about 1/2 cup)

3 garlic cloves, or 1 1/2 teaspoon crushed garlic

1 chipotle chile in adobo sauce (just one chile from a small can) Note below

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon salt

1/2 cup (4 ounces) chicken broth

1 tablespoon vegetable oil

Process tomato sauce, onion, garlic, chipotle chile, cumin, coriander, salt and broth, in the large bowl of a food processor or blender.  Heat oil in a deep skillet, add the tomato mixture, bring to a boil, reduce heat and simmer 8 to 10 minutes.  Use in any recipe calling for a spicy red sauce.  It keeps well in the freezer too.

Note:  I put the remaining chilies in a small ziplock bag and freeze them for future use.