Green Chile Enchilada Sauce

October 4, 2007

Green Chile Enchilada Sauce

Sara Jones, Tucson CSA

Make a big batch of this to freeze for a special treat during
the non-chile season.

6 large chile, roasted, skin and seeds removed, chopped
1 can diced tomatoes
1/2 cup veggie stock
2 teaspoons toasted cumin seeds
2 teaspoons dried oregano
2 tablespoons oil
3 cloves garlic, minced
1 onion, diced

In a medium sized stock pot, heat oil over medium heat.
Saute garlic, onion and cumin. Add the rest of the
ingrdients and cook over medium heat for about 20
minutes. Freeze in small freezer bags for easy defrosting.

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