Classic Green Chile Sauce
- 3 tablespoons corn oil
- 2 tablespoons all-purpose flour
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 2 cups roasted new Mexican green chiles or 4 (4 ounce) cans, peeled, seeded and chopped
- 2 cups chicken broth
- 1 teaspoon salt
- In heavy-bottom saucepan, sauté onions in corn oil until they begin
to brown. Add garlic and cook another 2 minutes.
- 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.
- Sauce can be refrigerated for three days, or frozen.
Makes about 4 cups.