Recipes from Mexico :: Mexican Salsas and Condiments
3 Tbsp. canola (or other vegetable) oil
1 large onion, chopped
3 garlic cloves, minced
2 Tbsp. flour
1 1/2 (one and one-half) c. chopped roasted Anaheim or New Mexico chile
1 c. canned crushed tomatoes or 8 ounce tomatillos,
boiled in water until soft, drained and chopped
1 1/2 (one and one-half) c. chicken stock
1 tsp. salt, to taste
If using tomatillos, husk and clean them first. In a heavy saucepan, warm the oil over med. heat. Add onion and sauté until well softened, about 5 mins.
Stir in garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 mins.
Mix in the chile and tomatoes or tomatillos. Pour in the stock and add the salt. Bring the mixture to a boil. Reduce heat to a low simmer and cook for about 15 mins., until thickened but still pourable.
Serve warm with enchiladas or other dishes. The sauce keeps under refrigeration for about 5 days and freezes well.
