Saute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a douple of minutes to cook the flour. Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened. [To can: Fill sterilized 1-pint jars, cap, and process in a pressure canner at 15 lbs pressure for 15 minutes. -- CMT] Makes 1 to 1 1/2 cups. Be sure to double or triple recipe if planning on canning the sauce.

[Note: If canning this sauce, you should add a pinch of fresh cumin at the time you use the sauce, since the cumin tends to lose it's "punch" when canned.]

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