Praline'S Enchilada Sauce

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   Cover tomatoes, peppers and garlic with oil and arrange on a backing sheet. Roast these at 425 until the skins begin to blacken, about 15-20 min. Remove from oven and cool. Puree all roasted vegetables in food processor or chop with knife. Dice onion and caramelize, covered in large saucepan. In a large stock pot(w/lid)on high heat add oil and chili powder, cumin, paprika, salt and pepper. Stir constantly until toasted - about 3-4 minutes. Add the puree and broth, stirring constantly. Bring to a boil then reduce to low heat and maintain a slow rolling boil with lid mostly covering pan. Cook for 44 minutes until sauce reduces to half volume. Remove, cool and strain through food mill on finest mesh. Refrigerate overnight. Serve warmed.

* Per serving · 4 servings · Values may vary.