*  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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