Recipe: Chunky Enchilada sauce

Chunky Enchilada Sauce
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.