[BucksCountyGirl]

I make a green enchilada sauce that everyone loves! I don't think it would be safe to can, but I have definitely frozen several batches that thawed beautifully. The recipe below is enough for one 9x13 dish of enchiladas, but the recipe double, triples or even quadruples wonderfully! Our favorite enchilada filling for this sauce is pulled chicken, sweet corn, jack cheese and adobo seasoning.

Green Enchilada Sauce

Ingredients:
1 pound of tomatillos, husked, rinsed and cut in half
3 poblano peppers, seeds and stems removed, cut into quarters
2-3 jalapeno peppers, split ( you can remove the seeds and ribs if you don't like things spicy)
1 large sweet onion, cut into quarters
5 large garlic cloves, skins removed
about 3 TBS olive oil
1 TBS brown sugar
1 large bunch fresh cilantro, stems removed
Kosher salt to taste

Directions:
Preheat your oven to 400 degrees. on a large rimmed cookie sheet combine all ingredients from the tomatillos through the olive oil.
Place in your oven and roast until vegetables are softened and charred in spots.
Dump the contents of your cookie sheet into your blender along with the brown sugar, cilantro and salt to taste.
Blend on high until very smooth. Add a little water if the mixture is too thick. Taste for seasoning and add more salt if needed.
Cool and freeze or use immediately.