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Green Chile Sauce

Source of Recipe

Shanny


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9261.1

List of Ingredients

12 - 15 fresh green chiles, diced
1 onion, minced
5 - 6 cloves garlic, minced
1 - 2 tbsp. olive oil
1 pint canned tomatoes
6 cups vegetable broth
1 or 2 potatoes, finely grated
1 tsp. cumin
salt to taste
fresh ground pepper to taste


Recipe

Sauté chiles, onion & garlic in olive oil until wilted. Add tomatoes, broth, potato & seasonings. Simmer until potato disintegrates and is no longer visible.

Adjust this as you like . . .
I used 15 chiles & found it pretty hot, but they were homegrown, so that prob'ly accounts for it.
Add more garlic if you like - 6 cloves doesn't BEGIN to be too much.
Fresh tomato can be used also, instead of canned.
The potato is used for thickening - I used a large Kennebec that prob'ly weighed close to a pound - so if you like your sauce more runny, or if you'd rather thicken with flour or cornstarch, leave it out.
I like my cumin, but if you don't, leave that out too.