Chile Verde Sauce

This Chile Verde Sauce is great on anything and super quick to make! Use it as enchilada sauce, add it when marinating meat, or just eat it as salsa!

Ingredients

• 2 Anaheim (Hatch) Peppers
• 1 Poblano Pepper
• 2-3 Jalapeño Peppers
• 1 Serrano Pepper (Optional)
• 4 Cloves of Garlic (Skin On)
• 5-6 Tomatillos (Take Paper Off)

• 1/2 Teaspoon of Oregano (Dried or Fresh)
• 1 Bunch of Cilantro (Chopped)
• 2 Garlic Cloves (Peeled)
• 1/2 of a Whole Onion (Chopped)
• 1 Teaspoon of Salt
• 1/2 Teaspoon of Pepper
• 1/2 Cup of Water

Directions

1. Preheat oven to 400 degrees.
2. Roast the Anaheim Peppers, Poblano Pepper, Jalapeño Peppers, Serrano Pepper, Garlic Cloves with skin on, and the Tomatillos for 20 minutes.
3. Remove from oven. Peel some of the thick skin off the Tomatillos and remove some of the seeds out of the large peppers.
4. Put everything into a blender.
5. Add in the Oregano, Cilantro, peeled Garlic Cloves, chopped Onion, Salt, Pepper, and Water.
6. Blend & add more water if you need to get to the consistency of a smoothie.
7. Serve over enchiladas, cook with meat (adding stock), or eat as salsa!