Green Chile Sauce



2 T. olive oil

1 c. lightly salted chicken broth

1/2 c. finely chopped yellow onion

1 c. water

2 minced garlic cloves

12 long green chiles, roasted, peeled and chopped or 2 cups frozen

chopped green chiles

1/2 t. dried oregano crumbled

1/4 t. ground cumin

3/4 t. salt

3 T. unbleached flour



In a medium heavy saucepan over low heat, warm the olive oil.

Add the onions, garlic, oregano, and cumin;

cover and cook, stirring once or twice, for 8 minutes.

Uncover, stir in the flour, and cook, stirring often, for 2 minutes.

Stir in the chicken brother, water, green chiles, and salt and bring to

a simmer.

Cook, uncovered, stirring occasionally, until thick, about 15 minutes.



(The sauce can be prepared ahead.)



Cool completely, cover and refrigerate for up to 3 days or freeze for up

to 1 month.

Avocado Sauce



2 ripe avocados, peeled, pitted and chopped

2 to 4 large tomatillos, husked and chopped

2 to 6 green onions, minced

1/2 cup fresh salsa

1 bunch cilantro, stemmed and chopped

1/2 cup sour cream

2 cloves garlic, minced

1 teaspoon ground cumin

Salt, pepper, fresh lemon juice to taste



Combine all ingredients in a food processor and puree until almost smooth.

Can be prepared several days in advance and refrigerated.

Jalapeño Mustard



Source: The Herb Companion, August/September 1993



Makes about 1 pint



2 tsp whole coriander seeds

1/4 cup whole yellow mustard seeds

1/4 cup whole black mustard seeds

1/4 cup dry powdered mustard

3/4 cup water; cold

3 garlic cloves, peeled and chopped

1 small onion, peeled and chopped

3 small jalapeño peppers, seeded

1/4 cup cider vinegar

1/4 cup dry white wine



Toast coriander seeds in a dry skillet or place them in a flat dish and

microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds

slightly in a mortar or blender, them mix them and the powdered mustard into

the water and let stand for at least three hours.

Mix the remaining ingredients and pulverize in a blender until smooth.

Stir the puree into the mustard. Bring the mixture to a boil, then lower the

heat and simmer 5 minutes or until as thick as you like, stirring

occasionally. The mustard will thicken slightly on cooling. Refrigerate,

covered

JALAPENO GRAVY



2 C. cream

2 T. butter

2 tsp. salt

1 tsp. granulated garlic

2 chicken bouillon cubes

2 tsp. black pepper

4 fresh jalapeños, sliced

Cornstarch slurry to thicken



Bring cream to slight boil. Whisk in butter, salt, garlic, pepper and

chicken bouillon.

Add sliced jalapeños and cornstarch to thicken

Versatile Chili-Cheese Sauce

From Taste of Home









"It's so good, there's no limit to ways this sauce can be enjoyed,"

says Darlene Brenden, field editor from Salem, Oregon. "We use it as

a fondue…a dip for tortilla chips or vegetables…or poured over

grilled chicken, baked potatoes, etc."





INGREDIENTS



1/4 cup butter, cubed



1/4 cup all-purpose flour



2 cups heavy whipping cream



1 cup (8 ounces) sour cream



1 can (4 ounces) chopped green chilies, undrained



3 teaspoons chicken bouillon granules



1 cup (4 ounces) shredded cheddar cheese



1/2 cup shredded Monterey Jack cheese



1/4 teaspoon pepper



SERVINGS 8



CATEGORY Appetizer



METHOD Other stovetop



PREP 5 min.



COOK 25 min.



TOTAL 30 min.







DIRECTIONS



In a large saucepan, melt butter. Stir in flour until smooth;

gradually add cream. Bring to a boil; cook and stir for 2 minutes or

until thickened.

Stir in the sour cream, chilies and bouillon. Reduce heat to

medium; cook and stir for 3-4 minutes or until heated through. Add

cheeses and pepper. Cook until bubbly and cheese is melted, stirring

occasionally. Yield: 4 cups.

Sweet Chili Sauce



3 TB hot ground chili paste

2 tsp. minced garlic

1/2 cup rice wine vinegar

2/3 cup water

2/3 cup sugar

1 tsp. salt

4 tsp. cornstarch

4 TB chopped cilantro



Combine everything, except cilantro, in a small sauce pan and mix.



Once blended, bring to a boil, reduce heat and simmer about 5 minutes.



Remove from heat and stir in cliantro.