2 c  Cups
8    Green New Mexican chiles,
-roasted, peeled, stems and
Seeds removed, chopped
1 md Onion, chopped
2    Cloves garlic, chopped
2 tb Vegetable oil
1 md Tomato, peeled and chopped
-(optional)
1/2 ts Ground cumin (optional)
2 c  Water

Saute the onion and garlic in the oil until softened.
Add the remaining ingredients, bring to a boil, reduce
heat, and simmer for 30 minutes.

Puree in blender for a smoother sauce. Eliminate the
tomato for a “purists” sauce.

The Whole Chile Pepper From the collection of Jim
Vorheis