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"Homemade Green Enchilada Sauce"
Nb persons: 8
|Homemade Green Enchilada Sauce [Fiesta Fare] Serving Size: 1/8 of recipe (about 1/3-1/2 cup)|
|2 tablespoons||olive oil|
|1 medium||yellow onion, diced|
|4 cloves||garlic, smashed and minced|
|1 pound||green tomatillos, husked, washed and sliced into quarters|
|1/2 to 1||jalapeno pepper, seeds and ribs removed|
|1 large||poblano pepper, seeds removed and cut into large chunks|
|juice of 1||lime|
|4 cups||vegetable broth|
|1 teaspoon||chili powder|
|1 teaspoon||sea salt|
|freshly ground black pepper|
Step by Step
Heat 1 tablespoon of olive oil in a heavy bottomed saucepan over medium high heat.
Add the onion and garlic and saute until soft, about 5 minutes.
While the onions and garlic are working, throw the tomatillos, cilantro, jalapeno, poblano and lime juice into the blender.
Blend on high speed until smooth, adding the remaining 1 tablespoon olive oil to get things moving.
Pour the tomatillo mixture in with the onions and garlic.
Add the vegetable broth, cumin, chili powder, salt and pepper and whisk to combine.
Bring to a boil then reduce to a simmer. Allow to simmer on low heat for about an hour to thicken the sauce.
If desired, blend with an immersion blender or throw the mixture back into the regular blender for a smoother sauce.
Serve in your regular enchilada recipe or even as a dip for tortilla chips!