My mother got this recipe many, many years ago from a neighbor when
we lived in Las Cruces, NM.
I have found that 16 ounces of tomato sauce make this dip too sweet and recommend
a reduction in the amount used..
3 cloves garlic, minced
2- 8 oz. cans tomato sauce (only use about 1/3 of the second can)
2- 4 oz. cans Hatch green chili, diced - or SUBSTITUTE WITH FRESH ROASTED CHILIS
2 tablespoons olive oil
1 whole onion, minced
2 pounds velveeta cheese
1 whole jalapeno, diced
In a large skillet, heat the olive oil over medium low heat.
Add the onions and simmer until golden in color but not burned.
Add minced garlic and continue cooking until soft
Add the chilis and tomato sauce (only add 1/3 of the second can)
and simmer until liquids are reduced.