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    Rochelle’s recipe book

    Green Enchilada Sauce

    -

    portioner

    10 minutes

    aktiv tid

    15 minutes

    total tid
    Begynd at lave mad

    Ingredienser

    1 tablespoon olive oil

    1 small white onion, peeled and diced

    1 jalapeño, cored (seeds removed) and diced

    4 cloves garlic, peeled and minced

    1 cup vegetable stock

    4 (4-ounce) cans diced green chiles

    1 ½ teaspoons ground cumin

    1 teaspoon fine sea salt

    1/2 teaspoon freshly-ground black pepper

    Vejledning

    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 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, 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.

    -

    portioner

    10 minutes

    aktiv tid

    15 minutes

    total tid
    Begynd at lave mad

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    Ingredienser

    1 tablespoon olive oil

    1 small white onion, peeled and diced

    1 jalapeño, cored (seeds removed) and diced

    4 cloves garlic, peeled and minced

    1 cup vegetable stock

    4 (4-ounce) cans diced green chiles

    1 ½ teaspoons ground cumin

    1 teaspoon fine sea salt

    1/2 teaspoon freshly-ground black pepper

    Vejledning

    1

    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 cook for 1-2 more minutes, stirring occasionally, until fragrant.

    2

    Transfer the onion mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, salt and pepper. Then puree until completely smooth.

    3

    Taste and season with additional salt, pepper and/or cumin if needed.

    4

    Serve immediately, or refrigerate for up to 4 days, or freeze for up to 3 months.