| 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 <cysocki@trail.com> on
Sep 19, 1997
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