Name: Green Enchilada Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 large onion, roughly chopped; 1 green bell pepper, roughly chopped; 1 jalapeño, sliced lengthwise in half; 1 lb. tomatillos, husked, rinsed, and halved; 4 large cloves garlic, minced; 1 cup packed cilantro leaves; 2 tsp salt; 1/2 tsp. black pepper; 2 tsp cumin; 2 cups veggie broth; 1 tsp sugar (optional)

Ingredients

Units Scale

1 large onion, roughly chopped
1 green bell pepper, roughly chopped
1 jalapeño, sliced lengthwise in half
1 lb. tomatillos, husked, rinsed, and halved
4 large cloves garlic, minced
1 cup packed cilantro leaves
2 tsp salt
1/2 tsp. black pepper
2 tsp cumin
2 cups veggie broth
1 tsp sugar (optional)

Instructions

In a large, heavy skillet over HIGH heat, add the onion, bell pepper, jalapeño, and tomatillos. Let them sizzle and blacken, stirring somewhat frequently. Cook for 4-5 minutes, or until they're starting to slightly soften, and have blackened edges. Remove from the heat.
Blend the blackened veggies, along with the garlic and cilantro, in your blender until smooth. Pour into a saucepan over medium heat, and add the salt, pepper, cumin, veggie broth, and sugar (if using).
Bring the mixture to a simmer, and let cook down for at least 20 minutes — or until you've reached your desired consistency.
Store in an airtight container!