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