Rancho De Chimayo Veggie Green Chili - cooking recipe

Ingredients

4 cups vegetable broth or 4 cups water
2 cups chopped roasted green chili peppers
2 medium tomatoes, diced
2 teaspoons onions, grated
2 garlic cloves, minced
1/2 teaspoon salt
1/4 white pepper
2 tablespoons cornstarch, dissolved in 2 t

Preparation

Combine all ingredients except the cornstarch in a large saucepan and bring to a boil over medium heat. Reduce the mixture for 2 hours until the tomatoes are dissolved.
Add the cornstarch. Reduce the heat to a simmer and cook for 5 to 10 minutes. The sauce should be thickened but quite pourable with no taste of raw cornstarch.