There is something wonderful about making things from scratch, especially sauces. The idea alone evokes a grand vision, one that will have your guests picturing you standing over your boiling creation, spoon in hand, steam curling your hair, and sauce splashed over your apron - working diligently just for them! Although not quite so dramatic in the real world (unless you're a scattered cook like me), making things from scratch makes people feel special; and what could be better than that?
Although there are many fantastic canned enchilada sauces out there, making your own is not as difficult as you might think. Doing so allows you to not only control the ingredients you put in, but also enables you to add your own personal and creative flair, which is really what cooking is all about in my opinion.
What You Will Need
Ingredients (listed below)
Olive oil to coat veggies
Blender or Food Processor
A very hot oven!
- Set your oven to broil. Place your poblano peppers on a cookie sheet lined with foil, and place on the top rack in your oven. Allow the peppers to blacken on both sides, making sure to turn often with tongs. Once black on both sides, remove from oven and let cool to the touch.
- Turn oven to bake at 450 degrees.
- While the poblano peppers are in the oven, place the tomatillos, onion, garlic, and jalapenos in a roasting pan and drizzle with olive oil. Roast for 15-25 minutes, or until juices are flowing and tops are beginning to brown.
- While the rest of the veggies are roasting, skin, core, and roughly chop the poblano peppers, and place in blender or food processor.
- Once the veggies are done, add to the blender or food processor along with the rest of the ingredients. Blend on high until smooth. BE CAREFUL! The mixture will be very hot.
Wrapping it up
There you have it! Although a little time consuming, making your own enchilada sauce from scratch is not very difficult at all! Use for yummy enchiladas, or give as a special gift.
10-12 Tomatillos, husked and washed
8 garlic cloves, peeled and left whole
1 onion, cut into fourths and broken up by hand
2 jalapeno peppers, stems removed
2 poblano peppers
Juice from 2 limes
1 tsp salt
1 tsp cumin
Makes about 48oz
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