Wednesday, August 24, 2011

Green Enchilada Sauce (from garden peppers)

Enchilada sauce using banana peppers and green onions from the garden.

What you need:
  • 2 or 3 cups (or more) of beef broth (I made mine using roast drippings)
  • about 2 handfuls of sliced & seeded green peppers (I used banana peppers, but you could use any type of  pepper)
  • a handful of diced green onions
  • salt, pepper, onion powder(TBsp), garlic powder(TBsp), & cumin (about a tablespoon) to taste
  • cornstarch

Boil the peppers & green onions in the broth & seasonings until tender.  Remove the peppers and onions with a slotted spoon.   Stir about 2 heaping tablespoons of cornstarch into 1 cup of cold water until dissolved.  While the broth is boiling, add the cornstarch mixture.  Use a whisk or a fork whisk the cornstarch until you get a nice gravy. 

Use this sauce to top enchiladas.

Click here for a good enchilada recipe.  You can replace the cream of chicken soup in the recipe with this sauce.