Green Enchilada Sauce

16 oz diced green chiles (4 x 4 oz cans)... You can add some jalapeno for some heat if desired

2 tbsp cooking oil

2 tsp ground cumin

2 cloves garlic, minced

1 tbsp onion, minced

2 cup chicken or vegetable broth (water works too)

1 tsp salt

⅛ to ¼ tsp xanthan gum (optional for thickening)

Blend the chiles (with any liquid in the can) until smooth. Set aside.

Add the cooking oil, cumin, garlic, and onion to a medium sauce pot. Stir and cook over medium heat until it begins to simmer and bubble up.

Continue cooking and stirring for about 2 minutes.

Add the broth and chiles to the spice mix in the sauce pot. Whisk until everything is evenly combined.

Bring the sauce back to a simmer, then add salt to taste.

If you are using the xanthan gum, add now and mix well...do not use too much.

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