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Jameses Tomatillo Enchilada Sauce

Enchilada sauce for about 20 to 25 enchiladas.

During my life, I've made dozens, perhaps hundreds, of attempts to create a half-way decent enchilada sauce. I've come close from time to time, but they have usually been too generic for my liking. Then, one day I was inspired to use tomatillos and to roast all of the ingredients instead of using tomatoes and a sauce pan. I think I nailed it on this one. Maybe you will think so too.

  1. 5 Large Jalepenos, Preferrably Hot (Very Very Hot if in Texas)
  2. 1/2 Can of Embasa Chipotle Peppers in Adobo Sauce (7 oz Can)
  3. 3.5 Pounds of Fresh Tomatillos
  4. Head of Garlic
  5. 1/4 Level Teaspoon Ground Comino
  6. 2/3 Cup Cilantro
  7. Large Onion
  8. 1/4 Teaspoon Salt (Optional)

Heat oven or grille to 450 F. From the tomatillos and jalepenos, and onions, remove stems, coverings, and the parts where the stem goes in. Keep the head of garlic intact. Slice the onion into 1/4 inch slices.

Separating as much as possible, place in a roasting pan the tomatillos, onions, and jalepenos. This may require two large roasting pans for best results. You may want to put foil between the vegetables and the pan to protect your pan. Do not cover the tomatillos, onions, and peppers with foil. Wrap the garlic with foil and make sure the garlic is roasted well separated from the jalepenos, tomatillos, and onions (so the garlic doesn't get soaked).

Roast tomatillos, jalepenos, onions and garlic for about 45 minutes. You may (hopefully) see some blackening--this is desirable. Collect all of juice and cooked vegetables from the tomatillos and jalepenos and put in a food processor. Remove paste from 4 large cloves of the roasted garlic and add to the food processor--be careful as the paste will be hot. Add cilantro, comino, chipotle peppers/adobo, and the optional salt. Blend in food processor until any chunkyness is just beginning to disappear.

Spread generously over enchiladas.