Green Enchilada Sauce
Ingredients
-
2-3
Tbsp.
extra-virgin olive oil
-
1
large
onion, minced
-
5-6
cloves
garlic, minced or pressed
-
2
medium
green peppers, chopped
-
1-2
medium
jalapenos, seeded and membranes removed
-
1½
lb.
tomatillos, husked and quartered or halved
-
½
bunch
cilantro, coarsely chopped
-
1½
tsp.
Kosher salt
-
¼
tsp.
black pepper
-
1½
tsp.
cumin
-
4
c.
chicken broth
-
2-3
Tbsp.
sugar (optional and to taste)
Instructions
- Heat olive oil in a large saucepan over medium heat and sauté onions and garlic until tender.
- Blend tomatillos, green peppers, jalapenos, and cilantro in a blender until smooth, adding chicken broth if needed.
- Pour the blended mixture over the sautéed onions and garlic.
- Add chicken broth, salt, pepper, and cumin to the mixture and stir.
- Simmer for 15 minutes to 1 hour, depending on desired consistency, stirring often.
- Serve over tacos, as an enchilada sauce, or as a dip for chips.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
800mg
Cholesterol
0mg
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