Homemade Green Enchilada Sauce

• Produce

  • 3 Anaheim or, pasilla chiles
  • 3 Garlic cloves
  • 1/2 cup Onion
  • 1/2 tsp Oregano, dried

• Canned Goods

  • 2 cup Chicken broth, Organic

• Baking & Spices

  • 3 tbsp All purpose unbleached flour, Organic
  • 1/4 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

Found on rebootedmom.com

Description

Ingredients

• 2 Tbsp Olive Oil
• 1/2 C. Onion, diced
• 3-4 Garlic Cloves, minced
• 1/4 tsp Cumin
• 1/4 tsp Black Pepper (or Black Pepper Vitality Essential Oil - we use Young Living)
• 3 Tbsp Organic, All Purpose Unbleached Flour
• 2 - 2 1/2 C. Organic Chicken Broth
• 3-4 Anaheim or, Pasilla Chiles, seeds removed, roasted, peeled & chopped
• 1/2 tsp Oregano, dried
• 1 tsp Salt
• Optional: 1 Jalapeno, diced

Directions

• If your Anaheim or Pasilla Chiles are not roasted, you will want to roast them in the oven before you get started. We used the Roast feature on the oven, and it took us a few minutes on each side until they were bubbling (and turning black). Take out, let cool briefly then remove the skin and seeds and dice. In a medium skillet, heat the oil on low/medium and add the onions and garlic. Cook for 5 minutes or until clear, stirring often. Add the flour, and use a fork to mix until the flour combines with the onions and garlic to form a thick paste. Add the broth 1 Cup at a time, stir it constantly to prevent lumps - the flour should thicken the broth up quite nicely over the next few minutes. Add all of the other ingredients, and let simmer on the stove top. Use your immersion blender to blend or, pour the skillet mixture into your mixer and blend briefly - you can leave some chiles if you wish, otherwise, we blend for 1-2 minutes, adding extra broth if necessary to thin out. Add any additional salt to taste, stir well - taste test, then pour into canning jars and store in the refrigerator for up to 1 week. Freeze in freezer bags as needed, labeling with date.