Enchilada Sauce

Name: Enchilada Sauce
Ingredients: 12 peppers (a mixture of green chiles, and ripe sweet peppers, to taste); 2 medium onions, trimmed and quartered; 8 cloves garlic, peeled; 15 cups crushed tomatoes; 2 cups vegetable broth; 2 tablespoons cumin; 2 tablespoons salt; 1/2 teaspoon turmeric; 1 tablespoon oregano; 1 tablespoon epazote; 1 tablespoon paprika; 2 tablespoons chicken seasoning; 1/4 cup apple cider vinegar

13 ingredients

5 steps

Ingredients

12 peppers (a mixture of green chiles, and ripe sweet peppers, to taste)
2 medium onions, trimmed and quartered
8 cloves garlic, peeled
15 cups crushed tomatoes
2 cups vegetable broth
2 tablespoons cumin
2 tablespoons salt
1/2 teaspoon turmeric
1 tablespoon oregano
1 tablespoon epazote
1 tablespoon paprika
2 tablespoons chicken seasoning
1/4 cup apple cider vinegar

Directions

1

Place chiles, peppers and onion on a large broiler pan, place under a preheated broiler on high until the skin of the peppers chars.
2

Turn everything, add garlic, place under broiler again until peppers are charred. Repeat if necessary to cover all sides, pulling out peppers that are finished. Set aside.
3

Crush tomatoes five cups at a time. Add 1/3 of the pepper mixture, process until completely smooth. Pour into large saucepan. Add some broth to the carafe, process briefly to rinse, add to saucepan. Repeat until everything is used up.
4

Add the rest of the ingredients, stir thoroughly, and bring to a low boil over medium heat. Reduce heat to medium low, and continue cooking, stirring regularly, until mixture coats a spoon.
5

Can as desired.