Title: Basic Green Sauce
Categories: Sauce Vegetable Mexican Garlic
Yield: 8 Servings
| 1 | c | Onions, Chopped |
| 1/2 | c | Vegetable Oil |
| 10 | oz | Fresh Spinach, Chopped |
| 1/2 | lb | Tomatillos, Coarsely Chopped |
| 4 | oz | Diced Green Chiles |
| 2 | | Cloves Garlic, Crushed |
| 1 | tb | Oregano Leaves, Dried |
| 1 | c | Chicken Broth |
| 2 | c | 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.