Enchilada Sauce (green/red pepper sauce)

[feather]

We had a bumper crop of peppers, both bell and hatch types.

To make about 4 pints of sauce, boil up the green part (or red, or yellow) of the 8 peppers (not hot or hot type), a good sized onion chopped, 4 or so cloves of garlic, 1 quart of water, 1 T chicken base (or use any broth you have). Then puree it with a hand blender or a regular blender. Add salt to taste.

It is amazing how good this stuff is. I canned some of it with a pressure cooker, but I could put it on almost anything and it would taste good.

It's very green and the guys loved it on enchiladas. When you get tired of the same old same old tomato sauce, try some pepper sauce. It's delightful.

You can make spaghetti and top it with a red sauce (tomato), a green sauce (pepper sauce), and a white sauce (alfredo). It looks nice and you get more flavors to choose from.

[feather]

@redfish, Yes, we did pretty good. About 40 plants of each type. The hatch peppers are long but not wide like the green peppers. We've had about 3 large paper grocery bags of peppers combined. It was a pepper and tomato year for us. I'll save seed and have it to share for next year if you want to try again.

[wally]

Of course we had to try this as our green peppers have taken off.We ended up with 11 ,half pint jars. I added some jalapeño and corn starch to thicken the sauce. Have not tried it but it sure looks good..I'm thinking it would be great on eggs or breakfast cassarol

[wally]

Thanks feather, we had some of this sauce on a breakfast cassarol, my sil took 3 jars home with him. It's really good

[feather]

Oct 12, 2018 12:29:27 GMT wally said:

Thanks feather, we had some of this sauce on a breakfast cassarol, my sil took 3 jars home with him. It's really good

I'm glad you made some of that and you liked it.

We covered the peppers with an 'almost frost' last week, and now we picked them all because we are expecting frost again. I may be making more again.

I used it on an enchilada recipe--and I'm not one to make them but the guys loved it. I used it on and around stuffed tomatoes w/ricotta, and it was delicious.

Growing up in WI we never really had anything called enchilada sauce, or pepper sauce. I love it and I could see eating it on spiced rice, an omelette or eggs, a sausage egg bread casserole like you said.

I was reading that making the green enchilada sauce turns green, the red pepper enchilada sauce is a nice red, and it's not a good idea to mix the red and green peppers or the sauce looks kind of brown and unappealing.

[feather]

I had leftover red and green pepper sauce. I started simmering it, then added a little butter, some salt, then as it thickened I cooked up some eggs in it, getting the whites cooked and yolks soft. Served for dinner with toast. It was very good.

Depending on what country you find this dish, it is called Eggs in Purgatory (italian), Huervos Rancheros (mexican/spanish), or Shak Shuga (african or middle east).

You might find it with the addition of tomatoes, garlic, cumin, basil, and either parmesan or goat cheese. Who knew it was loved in so many places!?!