|Title:||Green Enchilada Sauce|
|Category:||Sauces & Gravies - Clean (Only natural/organic ingredients), Vegetarian|
2 to 3 T extra virgin olive oil
1 large onion- minced
5 to 6 cloves garlic- minced or pressed
2 green peppers- chopped
1 to 2 jalapenos- seeded and membranes removed if desired
1 1/2 lb. tomatillos- husked and quartered or halved
1/2 bunch cilantro- coarsely chopped
1 1/2 t kosher salt
1/4 t black pepper
1 1/2 t cumin
4 c vegetable broth
2 to 3 T sugar or other sweetener- optional
|Directions:||In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
While onions are sauteing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some broth to make things blendable.
Pour the tomatillo mixture over the onions and garlic and add broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.
Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.