Enchilada verde sauce
- Onions1/4
- Cumin seedsa spoonful
- Cilantroa handful
- Chicken broth, or water~250 gor as needed
- Vinegara splash
From previous steps
- Softened peppers
Step 4: Peel chilies & blend sauce
Once the peppers are and softened, remove the outer skin, membrane and seeds of the peppers. Roughly dice the cooked peppers, and optionally reserve a few for garnish.
Add the roasted peppers and all remaining sauce ingredients to a blender or food processor. Blend until smooth.
Taste it and adjust with salt and a splash of vinegar for brightness.
Step 4: Peel chilies & blend sauce
Enchilada verde sauce
- Onions1/4
- Cumin seedsa spoonful
- Cilantroa handful
- Chicken broth, or water~250 gor as needed
- Vinegara splash
From previous steps
- Softened peppers
Once the peppers are and softened, remove the outer skin, membrane and seeds of the peppers. Roughly dice the cooked peppers, and optionally reserve a few for garnish.
Add the roasted peppers and all remaining sauce ingredients to a blender or food processor. Blend until smooth.
Taste it and adjust with salt and a splash of vinegar for brightness.