| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
Sauces, Mexican, Spices |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cups |
| 8 |
|
Green New Mexican chiles, roasted, peeled, stems and |
|
|
Seeds removed, chopped |
| 1 |
md |
Onion, chopped |
| 2 |
|
Cloves garlic, chopped |
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Tomato, peeled and chopped (optional) |
| 1/2 |
ts |
Ground cumin (optional) |
| 2 |
c |
Water |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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