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New Mexico Green Chile Sauce
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    New Mexico Green Chile Sauce

  • 1 cup chopped green New Mexico [or Anaheim] chile, roasted, peeled, stems removed
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 Tablespoons vegetable oil (lard is traditional)
  • 1 Tablespoon flour
  • 1 small tomato, peeled and chopped [or substitute green tomatillos, if desired]
  • 1 cup chicken broth or water
  • 1/4 teaspoon ground cumin
  • Saute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a douple of minutes to cook the flour. Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened. [To can: Fill sterilized 1-pint jars, cap, and process in a pressure canner at 15 lbs pressure for 15 minutes. -- CMT] Makes 1 to 1 1/2 cups. Be sure to double or triple recipe if planning on canning the sauce.

    [Note: If canning this sauce, you should add a pinch of fresh cumin at the time you use the sauce, since the cumin tends to lose it's "punch" when canned.]

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