Instructions: 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 1/2 cup water.

Add to the sauce while stirring. Cook stirring, until thickened.

Makes about 6 cups.

Anns notes: I increase the cumin and add a T. or so of cocoa powder for a "mole" influence. This is a very nice recipe (pretty zingy for a MacDougall recipe). If you substitute tomato sauce for the crushed tomatoes, youll get a smoother sauce.

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