Title: Chunky Enchilada Sauce
Categories: Sauce Fatfree
Yield: 1 Servings

1		Onion; chopped
20		Garlic; crushed
1/4	c	Water
1	cn	Crushed tomatoes (28 oz)
1	cn	Green chilies; chopped (can)
3	tb	Chili powder
1/2	ts	Ground cumin
1 1/2	c	Water
1	tb	Soy sauce
3	tb	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.

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