Basic Green Sauce
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
vegetable oil
|
|
| 10 | ounces |
spinach
fresh, chopped |
|
| ½ | pound |
tomatoes
coarsely chopped |
|
| 4 | ounces |
green chili peppers
chopped |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 1 | tablespoon |
oregano
dried |
|
| 1 | cup |
chicken broth
|
|
| 2 | cups |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
vegetable oil
|
|
| 289 | ml/g |
spinach
fresh, chopped |
|
| 226.8 | g |
tomatoes
coarsely chopped |
|
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 15 | ml |
oregano
dried |
|
| 237 | ml |
chicken broth
|
|
| 473 | ml |
sour cream
|
|
Directions
Cook and stir onions in oil in a 3-quart saucepan until tender.
Stir in remaining ingredients except broth and sour cream.
Cover and cook over medium heat for 5 minutes, stirring occasionally.
Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute.
Return mixture to saucepan; stir in broth.
Heat to boiling; reduce heat. Simmer uncovered for 10 minutes.
Stir in sour cream. Cover and refrigerate any remaining sauce.
Makes about 4 cups of sauce.
