Green Enchilada Sauce
Ingredients
-
1
tablespoon
olive oil
-
1
small
white onion, peeled and diced
-
1
whole
jalapeño, cored and diced
-
4
cloves
garlic, peeled and minced
-
1
cup
vegetable stock
-
4
cans (4-ounce)
diced green chiles
-
1½
teaspoons
ground cumin
-
1
teaspoon
fine sea salt
-
½
teaspoon
freshly-ground black pepper
Instructions
- 1. Heat olive oil in a sauté pan over medium-high heat.
- 2. Add onion and jalapeño, sauté for 5 minutes until softened.
- 3. Add garlic and cook for an additional 1-2 minutes until fragrant.
- 4. Transfer the onion mixture to a blender or food processor.
- 5. Add vegetable stock, green chiles, cumin, salt, and pepper to the blender.
- 6. Purée the mixture until completely smooth.
- 7. Taste and adjust seasoning with additional salt, pepper, or cumin if needed.
- 8. Serve immediately, refrigerate for up to 4 days, or freeze for up to 3 months.
Nutrition Facts (estimated)
Servings
about 3.5 cups
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
800mg
Cholesterol
0mg
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