Chunky enchilada sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 2 | Garlic cloves; crushed | |
| ¼ | cup | Water |
| 1 | can | Crushed tomatoes (28 oz) |
| 1 | can | Green chilies; chopped (can) |
| 3 | tablespoons | Chili powder |
| ½ | teaspoon | Ground cumin |
| 1½ | cup | Water |
| 1 | tablespoon | Soy sauce |
| 3 | tablespoons | Cornstarch(or 2 t arrowroot) |
Directions
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 ½ cup water. Add to the sauce while stirring. Cook stirring, until thickened.