Green Chile Enchilada Sauce
Found on Pinterest
Makes 2 pints but you can x4 for 8 pints
1 tablespoons vegetable oil
1/2 white onion, chopped
2 cups anaheim chiles, roasted, peeled, seeded and chopped (about 8)
3-4 garlic cloves, minced
2 cups chicken stock
3/4 teaspoon salt
In a medium skillet, heat oil and sauté onion. Stir in chiles, garlic, stock, and salt and simmer for 20 minutes. Puree in a blender, food processor or using an immersion blender. You can use immediately over enchiladas. It also refrigerates and freezes well.
You can also make a larger batch and can this recipe. Fill jars to 1/2 inch headspace. Wipe rims and put on lids to finger tight. Pressure can at 10 lbs for 60 minutes for pints or 75 minutes for quarts NOTES: Multiply this recipe by 4 and you will end up with around 8 pints of sauce. You can veganize this by using water or vegetable broth in place of the chicken stock.
You can also make a larger batch and can this recipe. Fill jars to 1/2 inch headspace. Wipe rims and put on lids to finger tight. Pressure can at 10 lbs for 60 minutes for pints or 75 minutes for quarts NOTES: Multiply this recipe by 4 and you will end up with around 8 pints of sauce. You can veganize this by using water or vegetable broth in place of the chicken stock.
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