Green Enchilada Sauce Lulu The Baker

ourbestbites.com

Gina Marie B

2 to 3 Tbsp. extra-virgin olive oil

1 large onion, minced

5 to 6 cloves garlic, minced or pressed

2 green peppers, chopped

1 to 2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)

1 ½ lb. tomatillos, husked and quartered or halved

½ bunch cilantro, coarsely chopped

1 ½ tsp. Kosher salt

¼ tsp. black pepper

1 ½ tsp. cumin

4 c. chicken broth

2 to 3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)

Note: Ingredients may have been altered from the original.

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