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Classic Green Chile Sauce



  1. In heavy-bottom saucepan, sauté onions in corn oil until they begin to brown. Add garlic and cook another 2 minutes.
  2. Stir flour in with onions and garlic so that it thickens. Add chopped chiles, chicken broth and salt and mix well. Bring to a boil, then reduce heat and simmer 20 to 30 minutes to allow mixture to reduce. The sauce should be thick enough to bind chiles and onions together.
  3. Sauce can be refrigerated for three days, or frozen.

Makes about 4 cups.


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