Instructions

1. Chop the vegetables. The onions and green chili peppers should be diced into small 1-centimeter pieces. You can use fresh or frozen peppers. Mince the garlic and jalapeño peppers as finely as possible. The green peppers should be mild. While you can use hot peppers, remember that the hotter the pepper the more overpowering it will be to other flavors in the sauce.

2. Sauté the chopped onions in a large sauce pan (not a frying pan) with 3 tablespoons of vegetable oil over medium heat. Cook until soft and slightly translucent, no more than five minutes.

3. Add the minced garlic and cook for one minute longer. Add one teaspoon of salt, two teaspoons of coriander, two teaspoons of cumin and the jalapeño peppers. Stir briefly, and add the quarter-cup flour. Stir and cook for about two minutes more.

4. Pour in two cups of chicken stock and chili peppers. Let the sauce come to a boil, immediately reducing the heat to a simmer. Let sit over low heat for an additional 15 minutes. Stir occasionally to check thickness.

5. Use either as a dipping sauce for chips or tortillas, poured over enchiladas, or as the base for a soup or meat dish. You can keep the leftovers in the refrigerator for a week, or freeze to use at another time.