Green Chile Sauce

This is another classic all-purpose sauce that is basic to the cuisine of New Mexico. It has its roots in the southern part of the state where the bulk of the green chile is grown. This is a lightly flavored sauce with a pungency that ranges from medium to wild depending on the heat of the chiles. Pour the sauce over chiles rellenos, enchiladas, beans, or simply eat it from a bowl because it tastes so good.

Ingredients

• 1 small onion, chopped

• 1 garlic clove, minced

• 1 tablespoon vegetable oil

• 1 to 1 ½ cups chopped green New Mexico chile, roasted and peeled

• 1 small tomato, peeled and chopped

• 2 to 3 cups chicken broth

• 1/4 teaspoon ground cumin

• 2 tablespoons cornstarch mixed with 3 tablespoons water

Instructions

Heat the oil in a saucepan over medium heat and saute the onion and garlic until soft.

Add the chile, tomato, broth, and cumin. Bring to a boil, reduce the heat and simmer the sauce for 10 minutes. Stir in the cornstarch mixture and continue to simmer for an additional 5 to 10 minutes to thicken.

Adjust the seasonings and serve.