*  Exported from  MasterCook  *
 
                           Chunky Enchilada Sauce
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 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
  the spices.  Stir.  Cover and cook over low heat for 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.
 
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