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Author Notes: I love making my own enchilada sauce...because then I can make it as hot as I want! This one is only medium-spicy and is especially good with pork enchiladas, with tamales, or on top of a saucy burrito. —Erin McDowell
Makes about 3 cups
- 5-6 Anaheim chiles
- 1 jalapeno, seeded and minced
- 1 tablespoon oil
- 1/2 onion, minced
- 3 cloves garlic, minced
- salt and pepper, to taste
- 1/4 cup vegetable broth, or more as needed
- 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.
- Once the chiles have cooled, remove the skins from the chiles, seed and dice them. Set aside.
- 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.
- Season the mixture with salt and pepper. Add the peppers and broth and simmer until the whole mixture is very tender.
- Puree the sauce until smooth. Adjust the consistency with more broth if necessary.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe