By Jessica James
In New Mexico green chili is a staple in most everyones diet. We even eat it in chocolate! Here is a great recipe that I serve with almost every meal.
Green Chile Sauce
2/3 C Roasted *Green Chile, chopped
2/3 C Onions, diced
2/3 C Tomatoes, diced
1 1/4 C Water
1 T AppleBaby's Beef Bullion
1 Garlic clove, medium
1/2 t Salt, pink Himalayan
2 T Butter
1 T Cornstarch
Melt the butter in a saucepan and add the onion. Cook over medium heat, stirring occasionally for 3-4 minutes. Stir in the diced tomatoes and roasted green chile and minced garlic. Cook for another 3-4 minutes. Add 1 cup of the water, AppleBaby's Beef Bullion and salt.
Bring to a low simmer.
Mix the rest of the water with the cornstarch and add it to the pan as you stir. Let simmer on low heat for another 10-12 minutes.
Enjoy it hot, warm or cold. Eat as a dip with chips, smother burritos, use in green chile stew...
Will keep in the fridge for up to 2 weeks.
You can use canned tomatoes and chile instead of fresh, and any sea salt as well as any beef bullion, however, for phenomenal sauce, fresh is best, and AppleBaby's spices are superior as well as Excitotoxin-Free!
Yield: 1 3/4 Cups
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