Saturday, September 5, 2009

Green Enchilada Sauce

This Recipe.

1 pound peeled (paper skin) and washed tomatillos, cut in halves
2 medium white onions coarsely chopped.
1/4 cup olive oil
4 cloves garlic, smashed
3/4 teaspoon cumin
1 tablespoon mild chili powder
4 diced jalapenos
3 cups mildchicken broth
Salt and pepper to taste

In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth, tomatillos, cumin, chili powder and jalapenos 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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