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.

White gravy or Cream soup mix

White Gravy

(replaces any type of cream soup, can add sausage for gravy with biscuits, add cheese, sour cream [for stroganoff]... whatever you like)

I personally think the BEST is made in a cast iron skillet!
2 TBSP cold butter or oil
flour (about 1/8 cup or more... depending on how thick you want it)
2-4 cups of milk (or more)
salt & pepper

melt butter in frying pan. sprinkle with flour. Use a fork to mix together and to get rid of the lumps. Gradually add milk and keep stirring until the lumps are gone. I let mine bubble as it thickens.

Pour over biscuits, casseroles, or use as a replacement for cream soups.