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Mesa Verde Green Chile Sauce
Makes 2 to 2-1/2 cups.

2 - Tablespoon vegetable oil
1 - small onion, chopped
1 - clove garlic, minced
8 to 10 - green chiles, roasted, peeled and chopped
1 - medium tomato, chopped
2 to 3 - cups chicken broth
1/4 - teaspoon ground cumin
2 - Tablespoon cornstarch mixed with 3 tablespoons water.
1/4 - teaspoon salt

  • In a saucepan, heat oil and sauté the onion and garlic until soft. 
  • Add the chiles, tomato, broth and cumin. 
  • Bring mixture 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 or until thick. 
  • To thin the mixture, just add more broth. 
  • In a serving bowl, serve.

Picnicking & Tailgating

Just take jar from refrigerator and place in ice chest.  At the picnic or tailgate site, just pour into a paper or plastic bowl and serve.


 
 
 
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