Great sauce for enchiladas or any topping!
- In a small saucepan, heat 1 tablespoon of oil over medium heat. Sauté onion and garlic until golden, about 5 minutes.
- Blend the chiles in the blender. Set aside.
- In a medium saucepan, heat the other tablespoon of oil on low medium heat. Stir in the flour and cook for 2-3 minutes, stirring so it doesn’t burn and turns gold. Gradually add water or broth, whisking constantly to smooth out any lumps.
- Add the blended chiles to the saucepan and add the cooked onion and garlic. Add cumin, black pepper, oregano and salt. Bring to a boil.
- Reduce heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be like gravy. Season with more salt if needed.
- Note: Keep refrigerated. Freeze in a non-glass container for up to 2 months. To make it gluten-free, use cornstarch instead of flour to thicken salsa.
- 2 T olive oil, divided
- 1 c finely chopped onion
- garlic cloves, finely minced
- 2 c roasted, peeled poblano chiles, seeds removed (about 4 large peppers)
- 3 T flour
- c water or low-sodium chicken or vegetable broth
- t cumin
- t black pepper
- t dried oregano
- t salt
Total fat: 7 g; Saturated fat: 1 g; Trans fat: 0 g; Cholesterol: 0 mg; Sodium: 300 mg; Carbohydrates: 13 g; Fiber: 2 g; Sugars: 4 g; Protein: 2 g; Vitamin D: 0 mg; Calcium: 33 mg; Iron: 1 mg; Potassium: 67 mg