Green Enchiladas Sauce
1 pound peeled (paper skin) and washed tomatillos, cut in halves
2 medium white onions coarsely chopped.
1/4 cup olive oil
4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder
1 1/2 teaspoon cumin
1 tablespoon mild chili powder (or to taste)
1 can diced green chilies (4 oz)
3 cups mild chicken broth
Salt and pepper to taste
Directions
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft. Cool until room temperature. At this point, you may refrigerate sauce for later or freeze. When ready, process sauce until smooth in a blender or food processor.
2 medium white onions coarsely chopped.
1/4 cup olive oil
4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder
1 1/2 teaspoon cumin
1 tablespoon mild chili powder (or to taste)
1 can diced green chilies (4 oz)
3 cups mild chicken broth
Salt and pepper to taste
Directions
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft. Cool until room temperature. At this point, you may refrigerate sauce for later or freeze. When ready, process sauce until smooth in a blender or food processor.
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