Homemade Enchilada Sauce

Homemade Enchilada Sauce 2 tablespoons vegetable oil 3 cloves garlic , minced 2 teaspoons all-purpose flour 29 ounces tomato sauce (approximately 1 lrg. can) 3 Tablespoons chili powder 2 teaspoons sugar 1 teaspoon Worcestershire sauce 1 teaspoon ground oregano ½ teaspoon ground cumin 1 teaspoon kosher or sea salt , or to taste Fresh cracked black pepper , to taste Heat medium sauce pan, add oil and garlic. Cook garlic until translucent. Add flour and whisk until no clumps are formed. Add rest of the sauce ingredients (tomato sauce, chili powder, sugar, Worcestershire sauce, ground oregano, ground cumin, salt and pepper.) Bring the sauce to a boil, then reduce the heat to low. Stirring occasionally, simmer on low for about 10 minutes or until the sauce thicken and the flavors combine. Add additional salt or seasonings to taste. Store in fridge for about 2 weeks.