[teenerted1]

forget the tomatos do it right.
two versions of what i like to call New Mexico Katsup
have them together its called "Christmas"

GREEN-CHILE SAUCE
makes about 21/2 cups

1/4 cup vegetable oil

1 cup chopped onion

2 to 3 teaspoons minced garlic

1 to 2 tablespoon flour, optional

2/3 cup roasted, peeled, chopped New Mexican green chile

11/2 cups chicken stock

Freshly ground coriander seeds, to taste

Salt, to taste

Preparation: Heat the oil in a medium saucepan and sauté the onion until softened, about 3 to 4 minutes.

Add the garlic and sauté 2 minutes. Stir in the flour, if using.

Add the green chile and coriander. Slowly stir in the chicken stock.

Bring the mixture to a boil, reduce the heat and simmer for about 15 minutes. Season with salt.


RED CHILE SAUCE FROM PODS
makes 21/2 cups

12 New Mexican red chile pods

1/4 cup vegetable oil

1 cup finely chopped onion

2 to 3 teaspoons minced garlic

Salt, to taste

Preparation: Rinse the pods well. Remove the stems from the chile and shake out the seeds. Place the pods in a bowl and cover with 2 to 3 cup of boiling water and let stand for 30 minutes.

Meanwhile, heat the oil in a small skillet and sauté the onion for 3 minutes, until softened. Add the garlic and cook 2 minutes. Remove from heat and set aside.

Drain the chile, reserving the liquid. Place half of the chile in a blender. Add 11/2 cups of the soaking liquid, half of the sautéed onion-garlic mixture and mix. Add more soaking liquid if the mixture seems too thick. Repeat the process with the remaining chile and 1 cup of the soaking liquid.

Pour the purée into a medium saucepan and bring to a boil. Reduce the heat to low and simmer the mixture for 20 minutes. Strain the sauce and discard the bits of skin.

RECIPES COURTESY SANTA FE SCHOOL OF COOKING