(adapted from a recipe by Our Best Bites)
2-3 Tablespoons extra virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced
2 green bell peppers, chopped
1-2 jalapenos, seeded and membranes removed, if desired
1 1/2 pounds green tomatoes, quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
juice of 1 lime
4 cups chicken broth
2-3 Tablespoons sugar (to taste)
In large saucepan or stockpot, heat the olive oil over medium heat. Saute onions and garlic until softened and fragrant.
Meanwhile, place tomatoes, green peppers, jalapenos, cilantro, salt, pepper, cumin and lime juice in blender or food processor container. Process until smooth. Add a little of the chicken broth if you need it to get things blending.
Pour tomato mixture and chicken broth in pan with onions.
Bring to a boil. Reduce heat. Simmer, uncovered, until it’s as thick as you like it.
I simmered mine for about an hour and ended up with about 5 cups of enchilada sauce.
(Once I knew that the adaptation was a success, I made double batches and netted 10 cups each time. There’s no such thing as too much green enchilada sauce at our house!)
Now give it a taste. If you think it’s too tart, add a little sugar at a time till it tastes just right to you. I didn’t add any sugar to mine. But you might like it slightly sweet.
Return the sauce to the blender and process until completely smooth.
You’re done!
(I got this recipe from a friend who worked with me at the library, Jill.)
