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Green Chili Sauce
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Sauce for breakfast burritos, enchiladas, etc.



  • 2 tbsp (30 ml) olive oil
  • 1 small onion, minced
  • 4 clove garlic, pressed in garlic press
  • 1/4 tsp (1 ml) garlic salt
  • 1/4 teasppon cumin
  • 4 tbsp (60 ml) chopped green chili
  • 2 cups (475 ml) water
  • 2 tbsp (30 ml) cornstarch
  • Saute onion and garlic in olive oil till onion is tender
  • Mix cornstarch and water till smooth; add to above mixture.
  • Add cumin and green chili to above mixture.
  • Bring to a boil, turn down heat and simmer 30 minutes.
  • Add garlic salt only if you want a little more garlic flavor and need more salt.
  • Serve on breakfas burritos or use as enchilada sauce.
  • 1/2 Use the recipe per person.
The chilis can be adjusted to taste as to hot you want it to be. I use this on my breakfrast burritos which I have at night for supper and as my enchilada sauce for leftover roast beef, pork or chicken or no meat at all. It is a favorite of my family.

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