Featured Guest: Kalie from www.kaliedub.com
There's something special about knowing exactly where your food comes from and what's in it. I'm always a little weary buying canned food and sauces and wondering exactly what we are consuming. I know budgets don't always allow for it, but sometimes it's fun to try something new and make something from scratch that you'd otherwise buy in a can. In Flagstaff we have a small family owned produce store, the Farmer's Market, where it's also a privilege to buy local at a cheaper price and in bulk.
This week as I was making green chile chicken enchiladas I decided to try something new and make some green chile enchilada sauce that I could make in bulk and can for future enchiladas.
Green Chile Enchilada Sauce
Makes about 80 oz
Gluten-Free | Vegetarian
3.5 Pounds of Tomatillos
13-15 green chiles (either poblano or anaheim, I used both)
1 whole onion
6 gloves of garlic
2 tsp salt or to taste
3 tsp cumin
Juice from 2 limes
Set your oven to broil high. Place your peppers on a cookie sheet lined with foil on the top rack in your oven. Blacken both sides of the peppers, turning with tongs as one side blackens at a time. Allow peppers to cool and skin and gut the peppers.
While the poblano peppers are in the oven, put the rest of the ingredients in a roasting pan with olive oil. Roast the ingredients until the tomatillos begin to brown and are soft and juicy.
Combine the roasted tomatillos, onions, garlic, and spices with the peppers and blend with a hand blender or a food processor. I used a hand blender in order to use less dishes. Once all the ingredients are blended and smooth, stir in the lime juice.