Saucy... Green Chile Enchilada Sauce

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.