Green Enchilada Sauce

SALSA VERDE INGREDIENTS

• 1 lb tomatillos (remove husks)

• 2 poblano peppers

• 2 serrano peppers

• 1/2 red onion, thickly sliced

• 5 cloves of garlic

• 1 cup of fresh cilantro (leaves and stems)

• juice of 1 lime

• 1/4 tsp cumin

LIQUID INGREDIENTS

• 3/4 cup vegetable stock

• Juice of 1 lime

• 1/2 tsp cumin

• 1/2 tsp dried coriander

• 2 Tbsp milk or cream

RUE INGREDIENTS

• 2 Tbsp flour

• 1 Tbsp butter

SALSA INSTRUCTIONS

1.  Line a baking sheet with foil and drizzle with canola oil.

2. Drizzle garlic cloves with canola oil and sprinkle with salt. Wrap garlic in foil.

3. Place tomatillos, poblanos, serranos and garlic packet on baking sheet. Drizzle tomatillos and peppers with oil and sprinkle with salt.

4. Broil for 10 minutes or until skin begins to char.

5. Flip tomatillos and peppers. Add red onions and broil for another 10 minutes. Keep and eye on them.

6. Remove from oven and let cool. Open garlic packet to cool.

7. Once cool remove skin, seeds and stems from the poblanos. Remove stems and seeds from serranos (jalapenos).

8. Put roasted vegetables, garlic, lime juice, cilantro and cumin into food processor. Pulse until everything is evenly chopped and smooth.

9. Add salt to taste.

ENCHILADA SAUCE INSTRUCTIONS

1.  Melt butter in a large sauce pan on medium heat.

2. Mix in flour to create a roux. Stir for a few minutes until flour starts to cook and form a paste.

3. Add the liquid ingredients and bring to a simmer. Simmer until thickened about 5 minutes.

4. Stir in salsa and heat through.

5. Add salt to taste.

This is a lengthy process. I recommend making a batch or two of the salsa ahead of time and storing it in the fridge.