Thursday, April 21, 2011

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.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.