Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Cups |
8 \N | Green New Mexican chiles, roasted, peeled, stems and |
\N \N | Seeds removed, chopped |
1 medium | Onion, chopped |
2 \N | Cloves garlic, chopped |
2 tablespoons | Vegetable oil |
1 medium | Tomato, peeled and chopped (optional) |
½ teaspoon | Ground cumin (optional) |
2 cups | Water |
Saute the onion and garlic in the oil until softened. Add the remaining ingredients, bring to a boil, reduce heat, and simmer for 30 minutes.
Puree in blender for a smoother sauce. Eliminate the tomato for a "purist's" sauce.
The Whole Chile Pepper From the collection of Jim Vorheis