Enchilada Sauce

Makes 3 to 3 1/2 quarts

1 medium sized onion, grated
2 tablespoons vegetable oil
1 16 ounce can chopped tomatoes
2 cups chicken broth
4 8 ounce tomato sauce
4 10 ounce cans mild enchilada sauce
3 cans condensed tomato soup
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
dash of liquid red pepper seasoning
1 10 ounce Salsa de chile fresco or hot enchilada sauce

Saute the onion in oil in a large kettle until tender, about 3 minutes. Add tomatoes, chicken broth, tomato sauce, enchilada sauce, tomato soup, salt, pepper, sugar, red pepper seasoning and salsa to taste. Bring to boiling; lower heat; simmer; stirring often, 1 hour. Note: This sauce freezes well.