RECIPE FOR GREEN ENCHILADA SAUCE

INGREDIENTS

2 tablespoons extra-virgin olive oil Minced red onion, 1/2 5 teaspoons chopped garlic 2 minced green bell peppers 1-2 seeded jalapenos (or 1 teaspoon chopped jalapenos from a can) 1 1/2 pounds of quartered and husked tomatillo Half bundle of cilantro Chicken broth, 4 pints, 1/2 teaspoon kosher salt 1/4 teaspoon cumin and 2 teaspoons pepper One tablespoon of oregano 2 to 3 tablespoons sugar

STEP-1

– Heat olive oil in a large pot or pan and saute onions and garlic until tender.

INSTRUCTION

STEP-2

While the shallots are cooking, blend the tomatillo in a blender. Blend in the green peppers, jalapeno peppers, and cilantro until the majority of the clusters have disappeared.

STEP-3

mixture should be poured into a large saucepan. Combine sugar, chicken bouillon, salt, pepper, cumin, and oregano. Simmer for roughly thirty minutes.

Step-4

There will still be clumps at this stage; therefore, reintroduce them to the food processor or blender and puree in batches until smooth.

Step-5

Additionally, the sauce may be simmered on LOW for 3 to 4 hours or on HIGH for 2 hours in a slow cooker.

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