Vegetarian Roasted Green Chile Recipe
Vegetarian Green Chile Recipe
Fresh or frozen roasted Hatch chiles - two heaping cups, stemmed, seeded, chopped
In a large saucepan, combine the chiles, garlic, tomatoes, broth, sea salt and pepper, vinegar and sugar. Bring to a simmer over medium-high heat; reduce the heat a bit and maintain a gentle, constant low simmer for ten minutes. Stir in the cornstarch paste and continue to cook, stirring for another 7 to 10 minutes, until the sauce is thickened [but still pourable]. Taste test. If you used very hot chiles and the sauce is too spicy, add a touch more sugar. Remove from heat and set aside.