SPICY MEXICAN SAUCE

Servings: makes about 4 cups

1/3 cup vegetable broth
1 onion, chopped
½ teaspoon minced garlic
1 28 ounce can crushed tomatoes
1 4 ounce can chopped green chilies
3 tablespoons chili powder
½ teaspoon ground cumin
1 ½ cups water
1 tablespoon soy sauce
3 tablespoons cornstarch

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 ½ cup of water. Add to the sauce, stirring constantly until mixture boils and thickens.