Green Enchilada Sauce

Ingredients

• 2 (4 oz.) cans chopped green chiles
• 1 1/2 tsp salt
• 3/4 lb. tomatillos (about 5 large) or 1 10.5oz package of Sunburst golden grape Tomatoes
• 1 medium onion (about 3/4 cup)
• 2 fresh jalapenos or 1/3 of a small can, finely chopped (adjust as preferred for spice)
• 2 garlic cloves, finely chopped
• 1 Cup chicken broth (Make sure it’s gluten-free.)
• 2 TBSP olive oil

Directions

1. Cook tomatillos/tomatoes in a pot of salted (1 tsp) boiling water until tender, about 5-10 minutes. Don’t cook too long or they will fall apart. For grape tomatoes cook just until skin starts to split. Remove from the water and cool for a few minutes. Once cooled, cutout the stem if using tomatillos. No need to cool grape tomatoes, just remove from water using a slotted spoon when ready to add to blender.
2. In a blender, combine onion and 1 cup chicken broth. Pulse to chop onion.
3. Add tomatoes, jalapeños, garlic and 1 1/2 tsp salt. Blend until smooth. Add the green chiles and pulse to desired chunkiness.
4. In a large skillet warm olive oil over medium heat. When hot, add the tomato sauce carefully (it may splatter). Lower heat and simmer for 10 minutes, stirring occasionally.