My Enchilada Sauce

My  Enchilada Sauce 



3 tablespoons bacon grease 
1 medium onion, chopped 
4 garlic cloves, chopped 
1 (28 ounce) can whole tomatoes 
1 (14 ounce) can whole tomatoes 
1 (14 ounce) can water 
2 teaspoons salt 
1/4 teaspoon pepper 
1 ancho chili (dried and seeded) 
2 1/2 teaspoons chili powder 
1 teaspoon RAW honey or RAW sugar  

Directions: 

Saute onion and garlic in bacon grease. Add tomatoes and water.  
Drop in chile pod (do not remove skin). 
Bring to a boil, lower heat and simmer until tomatoes and chile pod cook to a mush, approx one hour. 
Sieve through a collander or puree in a blender (textures will differ accordingly). 
Return to sauce pan.Add chili powder, sugar, and more water to desired thickness. Bring slowly to a boil. Serve over cabbage rolls,in soups or over grilled meats.

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