Green Chile Sauce

• 2 tablespoons vegetable oil
• 2 yellow onions, cut into 1/2-inch dice
• 4 cups (about 2 1/3 pounds) frozen roasted New Mexican green chile (such as Bueno Foods), page 154, thawed
• 10 to 12 cloves garlic, roasted and pureed (page 158)
• 1 tablespoon dried Mexican oregano, toasted (page 161)
• 2 1/4 cups water
• 3 teaspoons kosher salt
• 1 1/2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro leaves
• 2 tablespoons peanut oil or lard

1. In a large, heavy saucepan, heat the vegetable oil over medium-low heat; add the onions and saute just until translucent, 4 to 5 minutes (do not let them brown).
2. Add the chiles, garlic, and oregano and simmer for 10 minutes, stirring occasionally.
3. Add 2 cups of the water, salt, and sugar and simmer, stirring occasionally, for 30 minutes more.
4. Remove from the heat.
5. In the jar of a blender, add the chile mixture, lime juice, cilantro, and the remaining 1/4 cup water.
6. Puree until smooth.
7. In large, heavy nonstick skillet, heat the peanut oil over high heat until just smoking.
8. Refry the sauce at a sizzle, stirring constantly, until it coats a wooden spoon, 3 to 5 minutes.
9. Do not allow the sauce to become too thick; add more liquid if necessary.
10. It will keep 1 week in the refrigerator and 1 month in the freezer.

vegetable oil, yellow onions, green chile, garlic, oregano, water, kosher salt, sugar, lime juice, cilantro, peanut oil

Taken from www.epicurious.com/recipes/food/views/green-chile-sauce-393964 (may not work)