Recipe - Vegetarian Gravy

4 cup Vegetable broth or water
2 cup Chopped; roasted chile
2 md Tomatoes
2 teaspoon Minced onion
1 Clove garlic minced
One half teaspoon Salt
One fourth White pepper
2 tablespoon Cornstarch dissolved in 2 T.
water

The recipes below are from the Rancho de Chimayo Cookbook certainly one
of my favorite New Mexican restaurants!

Combine all ingredients except the cornstarch in a large saucepan and bring
to a boil over medium heat. Reduce the mixture for 1015 minutes. Add the
cornstarch. Reduce the heat to a simmer and cook for 5 to 10 minutes. The
sauce should be thickened but quite pourable with no taste of raw
cornstarch.

Vegetarian chile sauce keeps up to 5 days in the fridge. Freezes well.

Posted to MMRecipes Digest V4 #250 by Cindy Wysocki cysocki@trail.com on
Sep 19, 1997