Green Chile Sauce Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 8 to 10 New Mexican green chiles, roasted, peeled and chopped (about 1 cup) | ||
| Tomato | 1 Small, chopped | |
| 2 to 3 cups chicken or vegetable broth | ||
| Ground cumin | 1/4 Teaspoon | |
| 2 tablespoons cornstarch mixed with 3 tablespoons water | ||
Directions
In a saucepan over medium heat, saute the onion and garlic in the oil until soft.
Add the chiles, tomato, 2 cups of the broth and cumin.
Bring the sauce to a boil, reduce the heat, and simmer for 10 minutes.
Stir in the cornstarch mixture and continue to simmer for an additional 5 to 10 minutes to thicken.
Add more broth to thin the mixture if the sauce becomes too thick.
Adjust the seasonings to taste, and serve.
Makes 2 to 2 1/2 cups.
Add the chiles, tomato, 2 cups of the broth and cumin.
Bring the sauce to a boil, reduce the heat, and simmer for 10 minutes.
Stir in the cornstarch mixture and continue to simmer for an additional 5 to 10 minutes to thicken.
Add more broth to thin the mixture if the sauce becomes too thick.
Adjust the seasonings to taste, and serve.
Makes 2 to 2 1/2 cups.
Chef
