¼ c. oil
1 whole onion, diced
2 cloves of garlic, pressed with garlic press
10 pounds jalapenos
2 (14 1/2 oz) cans chicken broth
1/2 cup flour
1 Tbsp salt (to taste)
1 1/2 Tbsp sugar (to taste)
5 (6 oz) cans tomato paste
1 (28 oz) tomato puree
Water, as needed
1. Put jalapeno peppers and chicken broth in a saucepan and bring to a boil. Reduce heat and simmer, covered, for 15-20 minutes. Remove peppers and cool under running water. Reserve the broth. Cut off stems and halve the peppers, removing the seeds under running water. Cut into pieces and place in blender with one cup of reserved broth. Blend well to puree. Strain if desired.
2. In a skillet, brown the flour a little.
3. Place oil in saucepan and sauté onion. When transparent, add garlic and sauté one minute. Add flour to mixture and stir well for a minute. Add the pepper puree and cook and stir for 2 minutes. Add remainder of broth, salt and tomato paste. Add water to thin to desired consistency. Simmer for at least 10 minutes.
Will keep in the refrigerator for 1 week and may be frozen for longer. Freeze in at least 2 cup portions in freezer bags. Make a few 1 cup portions too.
This makes a lot of enchilada sauce - enough to last at least a year or longer.