Homemade Green Enchilada Sauce

This sauce recipe, Homemade Green Enchilada Sauce, leans on oil, finely chopped onion and to 2 cloves of garlic. It makes 2 to 3 cups and takes about 55 minutes.

• Yield 2 to 3 cups
• Ready in 55 minutes
• Prep 15 minutes
• Cook 40 minutes

Ingredients

• 2 tablespoons oil
• 1/2 cup finely chopped onion
• 1 to 2 cloves of garlic, finely minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1 cup Anaheim, poblano, or Hatch chiles, roasted, peeled and finely chopped ( to use canned chiles)
• 1 medium jalapeño, finely diced (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

Instructions

1. In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover.
2. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
3. Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
4. Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
5. Add the chile peppers, jalapeños (if using), salt, cumin, black pepper, oregano and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes, stirring occasionally until the sauce is silky and thickened and coats a spoon while still dripping off. Add additional broth to thin, if needed.
7. Taste, and add additional salt, if needed.
8. The sauce can be processed in a blender for a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen for 1 to 2 months in a well-sealed container.

Give it a minute off the heat, then serve it while it is still hot.