2 tablespoons vegetable oil

1/4 cup chopped onion

1 clove garlic, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon ground cumin

1 1/2 cups chicken broth

One 7-ounce can diced green chilis

1 tablespoon chopped canned jalapeno chili or to taste

1/2 teaspoon finely chopped fresh cilantro

Salt to taste

In large skillet, heat oil over medium-high heat. Saute onion and garlic until tender. Stir in flour and cumin. Cook 2 to 3 minutes or until bubbly and beginning to brown. Reduce heat to medium and slowly pour in chicken broth, stirring constantly. Stir in remaining ingredients. Bring mixture nearly to a boil, reduce heat and simmer 20 to 25 minutes or until thick. You may puree sauce in a blender. Keeps for 1 week.