Green Enchilada Sauce

1. 1

   Roast the chiles over an open flame until blistered and blackened slightly. Put the finished chiles into a plastic bag. Seal the bag and let the chiles steam for about 15 minutes.

2. 2

   Once the chiles have cooled, remove the skins from the chiles, seed and dice them. Set aside.

3. 3

   Heat the oil over medium heat. Add the onions and saute until tender, about 4-5 minutes. Add the garlic and continue to cook until fragrant, about 1 minute more.

4. 4

   Season the mixture with salt and pepper. Add the peppers and broth and simmer until the whole mixture is very tender.

5. 5

   Puree the sauce until smooth. Adjust the consistency with more broth if necessary.

* Per serving · 4 servings · Values may vary.

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