Ingredients
- 1 lb tomatillos
- 4 cloves garlic
- 1-2 jalapeno peppers
- 2 ea poblano / serano peppers
- 1/2 tsp cumin
- chili or cayenne pepper
- 1-2 cups chicken broth
- salt and pepper to taste
- lime juice
Instructions
Preheat oven to 350 degrees
Peel and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet.
Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them.
Add the garlic to the baking sheet and bake for 20-30 minutes, or until the pepper skins are nice and charred. You can also broil them, but don't set them too close to the heat source. Remove from heat and let everything cool a bit.
Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go.
Add cilantro, cumin, chili powder and salt and pepper.
Process to combine.
Add chicken broth and lime juice and process until smooth.
Pour the green enchilada sauce into a pan or a pot and simmer for 5-10 minutes or so to let the flavors fully develop.
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