Green Enchilada Sauce

This recipe comes from Our Best Bites & is supposed to be a knock off of the sauce at Cafe Rio.  We use it to cover enchiladas, or dump it in the slow cooker with some chicken breasts & serve over rice.  It would also really pop as the sauce for a Mexican Pizza.

This recipe makes a HUGE batch, so plan a few meals that can use it the week you make it, or freeze half for later.

Green Enchilada Sauce Recipe by Our Best Bites (slightly altered to fit my preferences)

• 1/2 Tbsp. extra-virgin olive oil (or some cooking spray)
•  1 large onion, minced (I used a sweet onion)
• 5-6 cloves garlic, minced or pressed
• 2 green peppers, chopped
• 1-2 jalapenos, seeded and membranes removed if desired (mine was HOT, so I only used half, next time I might omit it completely since we do things mild around here)
• 1 1/2 lb. tomatillos, husked and quartered or halved
• 1/2 bunch cilantro, coarsely chopped
• 1 1/2 tsp. Kosher salt
• 1/4 tsp. black pepper
• 1 1/2 tsp. cumin
• 4 c. chicken or vegetable broth
• 2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so taste & decide for yourself)

In a large saucepan or stock pot, heat olive oil or cooking spray over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, cilantro & about half the broth in your blender. Process until smooth; you may have to do it in batches.

Pour the tomatillo mixture over the onions and garlic and add remaining broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I let it boil uncovered until it thickened up considerably.