Instant Green Enchilada Sauce

Instant Green Enchilada Sauce

5 canned whole green chilies, drained 1 can green enchilada sauce (10 oz), without vinegar (use Old El Paso green enchilada sauce for this) 1 canned whole jalapeno or 3 t chopped 1 clove garlic, chopped Salt 1/4 cup chopped scallion for flavor

Rinse drained canned chilies briefly in tepid running water to reduce their preserved taste. Using electric blender or food processor, puree all ingredients except salt, including scallion. Salt lightly and taste. The sauce will be quite hot and will turn hotter as it stands. Don't rush to test your courage with another canned jalapeno. Although this sauce can be used for cooking as is, it's flavor matures if you transfer it to pan and heat to a simmer for 2 to 3 minutes. The finished sauce stores well in refrigerator closely covered with saran but it is not so long lived as red chili sauce. Makes 1 1/2 cups. Source: My Old Recipes

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