This mild Green Enchilada Sauce is made with roasted green chiles and a few easy to find herbs and spices. It is delicious, fresh and so simple to make that once you have tried it you will never reach for a can of sauce again. Get a batch made and enjoy the best green enchiladas this Cinco De Mayo.
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4green chillies(see notes)
1green bell pepper/green capsicum(see notes)
1teaspoonoil- any oil with a high smoke point will work
pinch smoked paprika
2tablespoonchopped fresh cilantro/coriander
zest of half a lime
Start by roasting your capsicum/bell pepper and chillies.
Pre-heat your grill/broiler to the highest setting.
Cut the capsicum/bell pepper in half and remove the seeds.
Do the same with the chillies.
Line a baking sheet with foil and drizzle over the oil.
Place the capsicum/bell pepper halves and chilli halves cut side down on the tray and place under your grill.
Grill them for 15 minutes or until the skin is completely blackened.
Remove them from the oven and use tongs to place them in a plastic bowl. Cover it with cling film and let them sit for 10 minutes.
After this time the skin should push off easily. Don't wash it off as you will loose all the love sweet roasty flavour. Don't worry if there is still some charred skin stuck. I like to leave some on as it adds a greta smoky flavour.
Cut the flesh into thin strips and then cut the strips into small dice. Set aside.
Start the sauce.
Peel and finely chop the onion and garlic.
Place a saucepan over a low heat and add in the oil, cook the onions for about 5 minutes then add in the garlic and cook for a couple of extra minutes. You want them to be soft and translucent but not coloured or charred.
Add the flour to the onions and stir it about to soak up all the oil and get a slight golden colour to it.
Gradually add in the vegetable stock, storing constantly and adding a small amount at a time. Stir it constantly until you have added all the stock.
Add in the chopped capsicum/bell peppers and chillies, the oregano, cumin, pepper, salt and smoked paprika.
Then cook at a low simmer for 20 minutes. Stir it occasionally to ensure it don't stick. If it starts to get too thick add a splash of extra water.
Once the sauce has cooked for 20 minutes it should be nicely thickened and the vegetables should be meltingly tender.
You can use a stick blender to create a super smooth sauce or leave it chunky.
Stir in the chopped coriander and the lime zest.
It keeps in the fridge for a week. (actually it would probably keep longer but I have never managed to resits eating it for that long ;-) )
I use the standard green chillies that I can buy in the supermarket. I find those mixed with the green bell pepper gives the right level of heat for our family But as an alternative you could use 4 large anaheim chili peppers or 3 poblano chili peppers. Just roast them in the same way. Or as Mel uses a tin of roasted chilies.