Slow Cooker Ancho Chili Enchilada Sauce

1 recipe Roasted Garlic (Use as much as you like in this sauce
          recipe.)
2 cups low sodium vegetable broth
1 cup (8-oz.) tomato sauce
2 Tbsp. chili powder
2 Tbsp. ancho chili powder
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. Simply Organic All-Purpose Seasoning
3 Tbsp. organic cornstarch + 3 Tbsp. water whisked
           to a smooth paste

Prepare Roasted Garlic recipe according to recipe instructions.

Add as much garlic as you like and all other ingredients to a
2-quart slow cooker.

Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours or
until sauce has reached desired thickness.

Use immediately or cool and place in zipper bags or airtight
containers and refrigerate for up to 3 days or freeze for up to
6 months.

Makes about 3 cups.

NOTE: Make a single, double or even a quadruple batch and
freeze! Then you will have all sorts of sauce ready to go for
all sorts of easy meals.