Basic Green Saucemexican, sauces, vegetables 1 cup onions; chopped, 2 med. 1/2 cup vegetable oil 10 oz fresh spinach; chopped 1/2 lb tomatillos; coarsely chopped 4 oz green chiles; chopped, 1 cn 2 each cloves garlic; crushed 1 tablespoon oregano leaves; dried 1 cup chicken broth 2 cup dairy sour cream Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce. |
