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Costa Vida Medium Sauce
Ingredients
  • ¼ cup olive oil
  • ½ lb jalapenos, halved (cleaned and de-seeded)
  • ½ lb yellow onions (peeled and quartered)
  • ⅛ cup peeled fresh garlic cloves
  • ¼ cup sugar
  • Pinch of cumin
  • 1 Tbls Kosher Salt
  • ½ quart carbonated coke
  • 1 quart chicken stock
  • 2 sml cans of canned chiles
  • Thickener, if needed
Steps
  1. Toss the jalapenos, onions and garlic in the sugar, oil and spices. Spread on a sheet tray and roast in a 350 degree oven for 30 to 45 min or until the veggies are nice and caramelized, but not burned.
  2. Remove from the oven and deglaze with some water to pull up all the bits of sugar, and veggie. Set aside.
  3. Combine the coke, and chicken stock in a sauce pot and bring to a boil. Reduce to a simmer and add the roasted veggies. Puree the veggies and broth together until they have a rough chopped consistency. Bring back to a simmer and reduce until the sauce is slightly thickened.
  4. Add the canned chiles and taste. If you want sweeter, add more sugar to taste. Keep warm and use with your enchiladas.
Notes
 

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