1 1/2 cup diced white onion
1-2 jalapeños, diced less seeds and membrane (if you're a sissy like me)
1 clove garlic, minced
2 7-oz can diced green chiles (or about 2 cups) - Anaheim or New Mexico green chiles
1/2 teaspoon ground black pepper
2 teaspoon cornstarch
1 teaspoon red pepper sauce (Tabasco)
2 tablespoons olive oil
These are kind of what the green chiles should look like. They should be more green and not so yellow, but this was the best I could find at the moment.
In water in small saucepan, add onions, garlic and jalapeño pepper. Heat over medium flame. Bring to a boil; simmer 5 minutes; remove from heat.
In blender, puree vegetables.
Add green chilies and puree.
Add all remaining ingredients and process to blend.
Return to saucepan. Heat to boiling; reduce heat and simmer until desired consistency.
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