Enchilada Sauce

Enchilada Sauce (adapted from this recipe):
1 tablespoons olive oil
1/2 large yellow onion, finely chopped
3 cloves of garlic, finely chopped
3 TBSP chili powder
2 tsp coriander
2 tsp cumin
1 tsp salt
4 tsp splenda (or sugar)
15 oz. tomato sauce
1/4 cup water


Saute onion in oil until slightly browned. Add the garlic, spices and Splenda. Cook and stir until fragrant, about 30 seconds. Add the tomato sauce and water; bring to a simmer. Simmer, uncovered, 8 minutes, stirring occasionally.