Green Enchilada Sauce
Ingredients
4 Anaheim peppers
1 tablespoon olive oil
½ pound tomatillos, husked, rinsed, and halved
1 yellow onion, roughly chopped
1 jalapeño, seeded and stemmed, roughly chopped
4 garlic cloves, roughly chopped
1 cup vegetable broth
⅓ cup packed cilantro, optional
2 tablespoons lime juice (about 1 lime)
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground cumin
½ teaspoon Mexican oregano
Instructions
Line a large baking sheet with aluminum foil and place the Anaheim peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
Broil for 5 minutes per side until the skin is blistered and black.
Remove them from the oven and cover them with an additional piece of aluminum foil for 5 minutes to soften the pepper skins.
Peel the charred skin off the peppers using your hands or a butter knife, getting as much of the charred skin off as you can.
Make a vertical slit on the pepper and scoop out the ribs and seeds. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the tomatillos, onion, jalapeño, and garlic. Cook for 10 minutes until the tomatillos start to soften and the onions begin to caramelize.
Transfer the cooked vegetables and roasted peppers to a large blender. Add the broth, cilantro (if using), lime juice, salt, cumin, and oregano and blend until completely smooth. Taste and season with more salt if necessary.
Serve immediately or store in a jar and refrigerate for up to 5 days.
Thank you to Isabel Eats for this recipe