Green Enchilada Sauce (repost tomatillos)

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Green Enchilada Sauce

 

1 1/3 lbs. peeled (remove brownish paper skin only)) and washed tomatillos cut

in halves

2 medium white onions coarsely chopped.

1/4 cup olive oil

4 crushed cloves of garlic

1 1/2 Tsp. cumin

2 tsps. crushed red pepper flakes (or to taste)

1 can diced green mild Ortega chilies -- (4 oz)

3 cups vegetable broth

Salt and pepper to taste

 

In a medium sauce pan, place the olive oil, onions and garlic and cook until

soft. Add the broth, tomatillos, cumin,crushed red peppers, and green chilies

and

bring to a boil. Reduce heat to a simmer and cover, continue cooking until

the tomatillos are soft about 15 mins. Cool. Process sauce until

smooth, in a blender or food processor. Salt and pepper to taste.

 

 

Now if you're sad and you're feeling blue

Go out and buy a brand new pair of shoes

And you go down, down to Tangie Town

'Cause people down there really like to get it on SOURCE - Doors  Maggie McGill