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 saut 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.