Green Enchilada Sauce

There is nothing like a nice soothing green enchilada sauce.  You can make this, keep it in the fridge, and use it on literally anything Mexican-food inspired.  You will find that I refer back to this recipe for a number of meals, but change it to fit your own tastes!

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Ingredients:
2 Poblano peppers
2 Jalapeño peppers
1 Yellow onion
2 Garlic cloves
1-1/2 tsp of salt
1 drizzle of olive oil
2 cups of water or veggie stock
1/4 cup of flour
1/2 jar of tomatillo salsa
Drizzle of olive oil

Notes:
If you want a less spicy sauce, reduce the jalapeños.  If you’d like more spice add whatever you want, 4 jalapeños, a ghost pepper, etc.

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Steps:

1. Dice up the onion and throw into a pot. Throw in the garlic (no need to dice, since it will go into the blender later). Drizzle some olive oil, and turn on the stove to medium heat.

2. Turn on the oven to broil. Place the Poblanos and jalapeños in a metal cake pan or cookie sheet (optional to rub a little olive oil on the outside, but not necessary). Place the peppers into oven.

3. Let the peppers char under the broiler.  When you start to see them bubble and start to blacken pull them out and flip them.

4. While the peppers are charring, keep stirring the onions and garlic. Once the onions start to become translucent add 2 cups of veggie stock.

5. Add 1/4 cup of flour slowly and stir it in quickly, you can even use a whisk.

6. After the mixture has thickened for a few minutes, throw it in the blender and set aside for now.

7. Cut open the charred peppers and use a fork to scrape out the seeds and guts.  When you finish each pepper, throw it in the blender.

8. Add half a jar of tomatillo salsa and add between 1/2 to 1 tsp of salt depending on your taste.

9. Blend until smooth.