Green chile sauce #2


1 lb fresh green chiles, roasted & peeled
1 clove garlic, peeled
1/4 small onion
1 tbsp vegetable oil
2 tsp salt
1 tsp worcestershire sauce

1 tbsp cornstarch
2 cups water
2 cups beef broth

How to prepare

Remove the stems and seeds from the chiles. Cut into strips 1/4″ wide, 1 1/2″-2″ long. Set aside. Drop the garlic through the feed tube of a food processor with the motor running. Add the onions. Pulse to chop coarsely. Cook the onion and garlic in the oil in a lg saucepan until the onions are limp. Stir in the chiles, salt and worcestershire sauce. Cook, stirring, over med heat for 5 minutes. Dissolve the cornstarch in the water. Add to the saucepan. Stir in the beef broth. Simmer, stirring occasionally, for 10 minutes. Adjust seasoning to taste. Yields 5 cups

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