Spicy Mexican Sauce
By Mary McDougall
Serves: About 4 cups
Prep Time: 10 min
Cook Time: 20 min
Ingredients
1/3 Cup
Vegetable broth
1
Onion, chopped
1/2 Tsp
Garlic, minced
28 Ounce Can
Crushed tomatoes
4 Ounce Can
Green chilies, chopped
3 Tbsp
Chili powder
1/2 Tsp
Cumin
1 1/2 Cups
Water
1 Tbsp
Soy sauce (optional)
3 Tbsp
Cornstarch
Directions
Place the vegetable broth, onion, and garlic in a saucepan. Cook, stirring occasionally, for 3 minutes. Add tomatoes, chilies, chili powder and cumin. Mix well, cover and cook for 10 minutes. Add 1 cup of water and the soy sauce. Mix the cornstarch in the remaining 1/2 cup of water. Add to the sauce, stirring constantly until mixture boils and thickens.
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