| 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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