Green Enchilada Sauce
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| .5 | Onions | |
| 1 | Jalapenos | |
| 2 cloves | Garlic | |
| .5 tsp | Cumin | |
| 1 tbsp | Red chili flakes | |
| .5 tbsp | Olive oil | |
| 75 ml | Vegetable stock | |
| 150 g | Diced green chilies |
- Heat oil in a sauté pan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add garlic and red chili flakes and cook for 1-2 more minutes, stirring occasionally, until fragrant.
- Transfer the onion mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, and some salt and pepper. Then puree until completely smooth. Taste and season with additional salt, pepper and/or cumin if needed.
- Serve immediately, or refrigerate for up to 4 days, or freeze for up to 3 months. 1 serving makes about 1.5 cups of sauce.
Fat:
5.5g
Saturates:
.76g
Sugars:
1.5g
Protein:
2g
Carbs:
11.6g
Fiber:
3.3g
8.2%
Calories
11.7%
Carbs
2.4%
Protein
13.8%
Fat
13.2%
Fiber