5 Long green chiles
3 lg Ripe tomatoes; stemmed,
- cored & chunked
1 c Onion; chopped
1/4 c Chicken broth
2 cl Garlic, minced
1 Fresh jalapeno; stemmed &
- minced
1 ts Salt
1/2 ts Dried oregano
2 tb Olive oil
Roast the green chiles until they are lightly but evenly charred.
Steam the chiles until cool. Rub away the burned peel. Stem and
seed the chiles, coarsely chop them. There should be about 3/4
cup.
In a blender, combine the tomatoes, onions, chicken broth, garlic,
jalapeno, salt, oregano, and blend until smooth. In a medium
saucepan over moderate heat, warm the olive oil. When it is hot,
add the puree (it may splatter) and stir in the chopped green
chiles. Bring to a simmer and cook, partially covered, stirring
once or twice, for 15 minutes. Adjust the seasoning.
The sauce can be prepared one day ahead. Cool, cover, and
refrigerate. Warm over low heat, stirring often, before using.
From The El Paso Chile Company's Texas Border Cookbook
by W. Park Kerr and Norma Kerr
