Green Enchilada Sauce

Green enchilada sauce:

* 6 tomatillos, cut in halves
* 1/2 medium onion coarsely chopped.
* 2 tablespoons olive oil
* 2 cloves garlic, smashed or 1 teaspoon garlic powder
* 1/2 teaspoon cumin
* 6 chopped Anaheim or poblano peppers
* 1 cup chicken broth
* Salt to taste

Instruction:
In a medium sauce pan, add the olive oil, onions and garlic cloves and cook until soft. Add thebroth, tomatillos, cumin, if using garlic power or granulated add here and green chilies and bring to a boil.

Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft. Cool until room temperature.

At this point, you may refrigerate sauce for later or freeze. When ready, processsauce until smooth in a blender or food processor.

Home for Green enchilada sauce