This all-purpose sauce recipe is from the southern part of New Mexico,
where green chile is the one of the state's top food crops and is used
more commonly than the red form. It is a great topping for enchiladas
and is often served over scrambled eggs. Variations: To thicken the
sauce, make a roux by sauteing 1 tablespoon flour in 1 tablespoon
vegetable oil, taking care not to let it burn. Slowly stir the roux into
the sauce and cook to the desired thickness. Coriander and Mexican
oregano may be added to taste. For added heat, add more New Mexican
chiles or a serrano or two.
1 small onion, chopped
2 cloves garlic, minced (optional)
2 tablespoons vegetable oil
6 green New Mexican chiles, roasted, peeled, seeds and stems removed,
1/2 teaspoon ground cumin
2 cups chicken broth or water
In a pan, saute the onion and garlic in 2 tablespoons of oil until soft.
Add the chile, cumin, and water and simmer for 1/2 hour. The sauce may
be pureed in a blender to the desired consistency.