Fresh Enchilada Sauce

Directions

1. 1
   Roast whole peppers in 350 degree oven until the scent permeates the room (about 15 minutes).
2. 2
   De-seed, de-vein, and slice peppers and place them in a large pot with just enough water to boil.
3. 3
   Boil peppers covered for 30 minutes (don't cheat you will regret it later).
4. 4
   Remove peppers from boiling water and wait until they are cool enough to handle.
5. 5
   Holding on to one end of the slice of pepper, gently rub the pulp side with a fork until only the skin remains (skins will make the sauce bitter).
6. 6
   Return pepper pulp to water and remove from heat.
7. 7
   Saute onion and garlic in butter.
8. 8
   Add flour and chicken stock.
9. 9
   Stir until mixture begins to thicken.
10. 10
    Add spices and water/pulp mixture.
11. 11
    Puree and serve.
12. 12
    Note: Jalapeno peppers work nicely if you are wanting a warmer sauce.