Green Chile Sauce
|Vegetable oil||2 Tablespoon|
|Small onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|New mexican green chiles||10 , roasted, peeled and chopped (1 Cup)|
|Tomato||1 Small, peeled and chopped|
|Chicken broth/Vegetable broth||2 Cup (32 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Cornstarch||2 Tablespoon (Mixed With 3 Tablespoon Water)|
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.