| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Sauce | 20 | Servings | |
INGREDIENTS
| 1 | lb | Fresh green chiles; roasted & peeled |
| 1 | Clove garlic; peeled | |
| 1/4 | sm | Onion |
| 1 | tb | Vegetable oil |
| 2 | ts | Salt |
| 1 | ts | Worcestershire sauce |
| 1 | tb | Cornstarch |
| 2 | c | Water |
| 2 | c | Beef broth |
INSTRUCTIONS
Remove the stems and seeds from the chiles. Cut into strips 1/4 " wide, 1 1/2"-2" long. Set aside. Drop the garlic through the feed tube of a food processor with the motor running. Add the onions. Pulse to chop coarsley. Cook the onion and garlic in the oil in a large saucepan until the onions are limp. Stir in the chiles, salt and Worcestershire Sauce. Cook, stirring, over medium heat for 5 minutes. Dissolve the cornstarch in the water. Add to the saucepan. Stir in the beef broth. Simmer, stirring occasionally, for 10 minutes. Adjust seasoning to taste. Yields 5 Cups. [email protected] (Joel Ehrlich) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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