Green Enchilada Sauce

For all of you Cafe Rio lovers out there (and even those that aren't), this is a great knock off recipe for their green enchilada sauce.

This is the perfect dip for taquito's, to pour over taco's or enchiladas, or to dip tortilla chips in.  Super yummy!

This recipe makes a lot, so I always portion out the leftovers and freeze for a later date.

Green Enchilada Sauce

Recipe from Our Best Bites

3 Tbsp. extra virgin olive oil

1 large onion, minced

6 cloves garlic, minced

2 green peppers, rough chop

2 jalapenos, seeded with ribs removed

1 1/2 lb. tomatillos, husked and quartered

1/2 bunch cilantro, rough chop

1 1/2 tsp. kosher salt

1/4 tsp. black pepper

1 1/2 tsp. cumin

4 c. chicken broth

2 Tbsp. sugar

In a large saucepan, saute onions until tender in oil.

Meanwhile, combine tomatillos, green and jalapeno peppers and cilantro in a blender and process until smooth (you can add some of the chicken broth if you need more liquid).

Add garlic to onion mixture until fragrant.

Pour the tomatillo mixture into the saucepan.

Add the chicken broth, salt, pepper and cumin.

Simmer, uncovered, for 15 minutes to 1 hour, depending on the consistency desired - the longer you simmer, the thicker it becomes.

Serve with taco's, taquito's, enchiladas, chips, etc.

Freeze or refrigerate leftovers.