Salsa Verde

2 Med. Onions, Chopped (About 1 Cup)
1/2 Cup Vegetable Oil
10 Oz Spinach, Chopped
1 Can Whole Green Spanish Tomatoes (13 1/2 oz.)
1 Can Chopped Green Chilies (4 oz.)
2 Cloves Garlic, Crushed
1 Tbsp Dried Oregano
1 Cup Chicken Broth
In a 3 qt. sauce pan cook onions in oil until tender
Add the spinach, tomatoes (with liquid), green chilies (with liquid), garlic and oregano, cover and cook over med. heat for 5 min.
Transfer to blender container, cover and blend on slow speed until smooth
Return to sauce pan and stir in chicken broth
Heat to boiling, reduce heat and simmer, uncovered, for 10 min.
Keep refrigerated no more than 10 days