Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           low sodium chicken broth
   3                    serrano peppers -- seeded and chopped
   2      large         yellow onions -- sliced
   1      teaspoon      garlic -- minced
   1      teaspoon      fresh ginger -- minced
   1      teaspoon      turmeric
   1      teaspoon      garam masala
  14 1/2  ounces        canned tomatoes -- chopped
     1/2  cup           fresh cilantro leaves

Preparation:

Heat 1/4 cup of chicken broth in a large saucepan. Add serrano peppers, onions, garlic, and ginger. Saute until onions are soft, about 5 minutes. Add remaining ingredients. Heat to a boil. Lower heat; simmer 20 minutes. Let cool. Pour mixture into blender and add 1/4 cup of chicken broth. Yields 3 cups. Puree until smooth. Sauce can be refrigerated for a week or frozen for up to two months.