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
- 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
- In a serving bowl, serve.
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.