Basic Green Sauce
- 1 c Onions, Chopped, 2 Med.
- 1/2 c Vegetable Oil
- 10 oz Fresh Spinach, Chopped
- 1/2 lb Tomatillos, Coarsely Chopped
- 4 oz Green Chiles, Chopped, 1 cn
- 2 Cloves Garlic, Crushed
- 1 tb Oregano Leaves, Dried
- 1 c Chicken Broth
- 2 c Dairy Sour Cream
Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in
remaining ingredients except broth and sour cream. Cover and cook over
medium heat for 5 minutes, stirring occasionally. Place mixture in food
processor workbowl fitted with steel blade or in a blender container; cover
and process until smooth, about 1 minute. Return mixture to saucepan; stir
in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes.
Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about
4 cups of sauce.
Recipe by: =20 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray
on Jun 09, 1997
remaining ingredients except broth and sour cream. Cover and cook over
medium heat for 5 minutes, stirring occasionally. Place mixture in food
processor workbowl fitted with steel blade or in a blender container; cover
and process until smooth, about 1 minute. Return mixture to saucepan; stir
in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes.
Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about
4 cups of sauce.
Recipe by: =20 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray
