Green Chile Enchilada Sauce This is New Mexico-style. 2 teaspoons olive oil 2 cloves garlic, minced 1 1/2 cups green chile, peeled, seeded and chopped 1 cup onion, chopped 1/2 cup tomato, chopped 1/2 teaspoon salt 1 1/2 cups water Heat a saucepan over medium heat; add oil and sauté the garlic for 1 or 2 minutes or until it is just soft but not browned. Add remaining ingredients, bring them to a boil, and simmer them for 10 to 15 minutes or until the liquid is almost gone and the remaining sauce is fairly thick. Yields about 2 cups.