Green Chile Sauce
2 tablespoon olive oil
4 - 5 cubanelle, poblano, or anaheim chiles, seeded and chopped into 1/2 inch pieces
1 jalapeno or serrano pepper, seeded and minced (leave some seeds to make it spicy)
4 cloves garlic, quartered
1 medium yellow onion, chopped
2 cups vegetable broth, the clear "chicken-style" kind
black pepper to taste
1) Heat the oil in a pot.
2) Saute the onions, peppers (both kinds), and garlic until soft and no longer bright green.
3) Add the broth and black pepper and simmer for about 15 minutes.
4) Using a hand blender, blend until no large pieces are left, or as smooth as you like. If you don't have a hand blender, use a food processor or blender. obviously, be careful when blending hot foods. They like to explode. I prefer some pieces that let me know what i'm eating. The cubanelles are very mild, so it won't kill to bite into one.
That's all. It's ready to use. Very fast.
It's really good if you make burritos (refried beans with some onions and garlic wrapped in a flour tortilla -- no need to heat the beans), put them in a casserole pan, pour the sauce on top, and bake at 350 for about 10 or 15 minutes. If you want, some soy cheese would be good on top, too.
Also good on tofu scramble, nachos, black beans and rice, hash browns, french fries, or just about anything.