Spanish Sauce

Source: Choices

• 1/4 cup onion, chopped
• 1/4 cup green pepper, chopped
• 1/2 cup celery, sliced thin
• 1 tbs olive oil
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1 cup tomatoes, canned
• 2 cups water
• 2 1/2 tsp sugar or honey
• 1 tbs cold water
• 1 tsp cornstarch
• 2 lg Tomatillos

Saute onion, green pepper, tomatillos and celery in oil until just tender. Add chili powder and garlic powder to the sauteed vegetables. Add tomatoes, water, and sweetener to vegetable mixture and bring to a boil.

In a cup mix 1 tbs water with cornstarch until cornstarch is dissolved completely. Pour this dissolved cornstarch mixture into the vegetable mixture and bring to a boil for 2-3 minutes. Mixture will thicken (I had to add more cornstarch). Serve hot over enchiladas.