Recipe - Chunky Enchilada Sauce

1 Onion; chopped
2 Garlic cloves; crushed
One fourth cup Water
1 cn Crushed tomatoes (28 oz)
1 cn Green chilies; chopped (can)
3 tablespoon Chili powder
One half teaspoon Ground cumin
1 One half cup Water
1 tablespoon Soy sauce
3 tablespoon 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 One half cup
water. Add to the sauce while stirring. Cook stirring, until thickened.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini