My hubby grew up in Southern California and his love of spicy, flavorful Mexican cuisine is alive and well. He loves to try new salsas and hot sauces. The door of our refrigerator has a very special shelf just for his spicy condiments. For this Cinco de Mayo I wanted to make our own enchilada sauce. Salsas and vegetable-based sauces are a great low-calorie low-fat way to add flavor to any food!
It was so easy and so good! I am calling mine a gravy because it would be good on ANYTHING (what's not better with gravy?). This recipe makes about 8 cups, so you have plenty to store and freeze for later! I cannot wait to try it as a salsa, on eggs, over pancakes (just kidding-- or AM I?). It's the perfect amount of spice.
Makes ~ 8 cups
4 cups chicken broth (low sodium preferred)
1 1/2 lbs tomatillas, husked and quartered
1 poblano pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 tsp olive oil
4 cloves garlic, pressed and quartered
1 large white onion, coarsely chopped
1/2 cup cilantro leaves
14 oz can diced tomatoes, drained of juice
4 oz diced green chiles (canned)
2 tsp salt
2 tsp ground cumin
1/2 tsp ground black pepper
3 Tbsp honey
In a large stockpot, heat olive oil over medium-high heat. Add chopped onion and garlic and saute until fragrant. Add poblano and jalapeno pepper pieces and saute for 2-3 minutes. Add all remaining ingredients. Bring to a boil, then reduce heat to medium. Cook uncovered for 20 minutes, stirring occasionally.
Use a slotted spoon to remove ingredients from broth and place into a large food processor (I only have a small food processor so I did this in three batches, adding each processed batch back to the pot, before removing more). Puree until consistency is thin. Return to pot and continue to heat over medium heat for 20 minutes, until sauce has thickened.
Store in a container in the refrigerator for 1 week, or in the freezer for 6 months.
Nutrition Info per 1/2 cup: 31 calories, 1 g fat, 1 g protein, 4.5 g carbohydrates, 1.5 g fiber