Green Chili Sauce

(not my picture)

This is as close as I can get using ingredients available in the UK. It has the right vibe though, and is easy enough to make reasonably often for Southwestern and Mexican dishes such as burritos and enchiladas.

INGREDIENTS

• Half an onion, very finely chopped
• Garlic puree - 1 heaped dessert spoon
• Green chili paste - at least 100g (half a jar)
• Chicken stock - 100ml plus as much as required
• Tomato juice/pasata 100ml
• Cornstarch - heaped teaspoon disolved in a little cold water
• Honey - half a teaspoon (or more, to taste. Careful!)
• Salt

METHOD

1. Slowly soften the onion and salt in oil, then add the garlic paste for a few more minutes
2. Add chili paste, chicken stock, tomato juice, honey and finally the cornstarch. 
3. Simmer for 10 mins, stirring frequently.
4. Taste the sauce, adjusting garlic/chili/salt/ to taste, and stock or cornstarch for consistency. 
5. Simmer very low for at least 15 minutes. Don't make it too thick!