Vegetarian Green Chile Sauce

Recipe adapted from Rancho De Chimayo Cookbook.

Ingredients:

• 4 c. vegetable broth
• 1 quart sized bag of frozen roasted green chiles, thawed and chopped
• 3 Roma tomatoes (smoked, optional) or 1 c. canned crushed tomatoes
• 1 TBSP onion, minced
• 1 tsp. garlic salt, or more to taste
• 2 TBSP cornstarch dissolved in 2 TBSP water

Directions:

1. Combine vegetable broth through garlic salt in a saucepan and bring to a boil over medium-high heat. Continue boiling to reduce mixture for about 15 minutes and then add the cornstarch mixture.
2. Reduce heat to a simmer and cook for 5 to 20 minutes. The sauce should be reduced by about 1/4, thickened but quite pourable with no taste of raw cornstarch.
3. Taste and adjust seasoning.

Vegetarian Green Chile Sauce: