| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | 1 | Servings | |
INGREDIENTS
| 4 | c | Vegetable broth or water |
| 2 | c | Chopped; roasted chile |
| 2 | md | Tomatoes |
| 2 | ts | Minced onion |
| 1 | Clove garlic minced | |
| 1/2 | ts | Salt |
| 1/4 | White pepper | |
| 2 | tb | Cornstarch dissolved in 2 T. water |
INSTRUCTIONS
The recipes below are from the Rancho de Chimayo Cookbook -- certainly one of my favorite New Mexican restaurants! Combine all ingredients except the cornstarch in a large saucepan and bring to a boil over medium heat. Reduce the mixture for 10-15 minutes. Add the cornstarch. Reduce the heat to a simmer and cook for 5 to 10 minutes. The sauce should be thickened but quite pourable with no taste of raw cornstarch. Vegetarian chile sauce keeps up to 5 days in the fridge. Freezes well. Posted to MM-Recipes Digest V4 #250 by Cindy Wysocki <[email protected]> on Sep 19, 1997
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