Vegetarian green chile sauce

1 Servings

Ingredients

Quantity Ingredient
4 cups Vegetable broth or water
2 cups Chopped; roasted chile
2 mediums Tomatoes
2 teaspoons Minced onion
1 Clove garlic minced
½ teaspoon Salt
¼ White pepper
2 tablespoons Cornstarch dissolved in 2 T. water

Directions

The recipes below are from the Rancho de Chimayo Cookbook -- certainly one of my favorite New Mexican restaurants! Combine all ingredients except the cornstarch in a large saucepan and bring to a boil over medium heat. Reduce the mixture for 10-15 minutes. Add the cornstarch. Reduce the heat to a simmer and cook for 5 to 10 minutes. The sauce should be thickened but quite pourable with no taste of raw cornstarch.

Vegetarian chile sauce keeps up to 5 days in the fridge. Freezes well.

Posted to MM-Recipes Digest V4 #250 by Cindy Wysocki <cysocki@...> on Sep 19, 1997

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