Green Chile Enchilada Sauce
This is New Mexico-style.
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 1/2 cups green chile, peeled, seeded and chopped
- 1 cup onion, chopped
- 1/2 cup tomato, chopped
- 1/2 teaspoon salt
- 1 1/2 cups water
- Heat a saucepan over medium heat; add oil and sauté the garlic for
1 or 2 minutes or until it is just soft but not browned.
- Add remaining ingredients, bring them to a boil, and simmer them
for 10 to 15 minutes or until the liquid is almost gone and the
remaining sauce is fairly thick.
Yield: about 2 cups