| 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.
Joel.Ehrlich@salata.com (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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