Green Enchilada Sauce

This stuff is great, not a lot of work in my opinion, and yields a lot of sauce. It'll be far cheaper than buying it if you can find the time to make it. May I suggest that if you do it, double the recipe and cook it in a big wok so you have a large surface for evaporation. Makes it cook down faster and you're doing all the work one time with a big result. I have a large food processor which makes this a cake walk.

The original post is here: http://www.ourbestbites.com/2010/03/green-enchilada-sauce/. It has pictures, but I want to tell you this: if you have a good food processor, I suggest ignoring all this chopping, mincing, etc. Throw the ingredients into the food processor. If it's small enough for the onions and garlic, throw them in and chop/mince them as much as the processor can. Then cook them up. This is a sauce. Let the processor do the work for you.

If the processor isn't big enough for all of it at once, who cares? Do half the ingredients with half the tomatillos and then the other half with the remaining tomatillos (the tomatillos give you a good juice base to mix and shred it all well). It all goes to the same pot and gets mixed together in the end anyway so don't stress chopping/mincing perfection.

Green Enchilada Sauce

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (This is optional and I never use it. But if you want a sweet like Cafe Rio, this will do it)

Directions:

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.