Chunky Enchilada Sauce

Chunky Enchilada Sauce

1 Preparation Time :

Categories : Sauces Fat-Free

Amount Measure Ingredient -- Preparation Method -- -- --

1 Onion -- chopped

2 Garlic cloves -- crushed

1/4 cup Water

1 can Crushed tomatoes (28 oz)

1 can Green chilies -- chopped (can)

3 tablespoons Chili powder

1/2 teaspoon Ground cumin

1 1/2 cups Water

1 tablespoon Soy sauce

3 tablespoons Cornstarch (or 2 t arrowroot)

Place the onion, garlic, and water in a large saucepan. Cook, stirring for 5

minutes, until the onion softens slightly. Add the tomatoes, chilies, and 15 minutes. Add

1 cup

of the water and the soy sauce. Mix the cornstarch in the remaining 1/2 cup

water. Add to the sauce while stirring. Cook stirring, until thickened.

From "The Mcdougall Cookbook" by you-know-who! Makes about 6 cups.

Ann's notes: I increase the cumin and add a T. or so of cocoa powder for a

"mole" influence. This is a very nice recipe (pretty zingy for a

MacDougall recipe). If you substitute tomato sauce for the crushed

tomatoes, you'll get a smoother sauce. - - - - - - - - - - - - - - - - - -