Enchilada Sauce ALL WINTER LONG!

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At the end of the season, I like to make double, triple, or even quadruple the amount of sauce, salsa, pesto. . . you name it and freeze some for later. Makes for a tasty winter or even just an easy dinner next week.

One great example: Enchilada sauce. I have a bunch of tomatillos that I needed to use. So I got out the blender and made me some sauce. Here’s what I did:

Enchilada Sauce

Makes 2 batches of enchiladas

2 lbs tomatillos

2 onions, chopped

4 cloves of garlic, whole and still in skin

2 - 4 jalapenos (or other spicy pepper), depending on your spice preference

2 tablespoons of salt

10 - 15 stems of cilantro (fresh!)

First, with the broiler on high, roast the tomatillos, onions, garlic and jalapenos for 4 - 5 minutes on a side. You want them to have some brown bubbly spots on them, but not be completely black.

Cut the tomatillos in half, and peel the garlic. Cut the jalapenos in half and remove the seeds (unless you want this hot!).

Add half of the roasted veggies and half the cilantro to a heavy duty blender (like a rebel or vitamix) or a food processor. Blend until smooth. If you are using a food processor, this might take several minutes. Just check periodically. Dump contents into a bowl.

Add the rest of the roasted veggies and fresh cilantro to the blender/food processor and repeat the last step, blending until smooth.

Split into two plastic zip locks, or your freezer container of choice, and lay flat in your freezer.

I’ve already used one of the bags in a pinch! At my 6 year old daughter’s request.