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Green enchilada sauce

From Farm Where Life is Good

<p>Pretty simple but full of flavor and mild spice. Use to cover your favorite enchilada style or as a sauce for a Mexican version of lasagna. This is good stuff!</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: covers 6 enchiladas

6 Anaheim chile peppers
2 cup soymilk + 1 tsp apple cider vinegar
1 Tbsp all-purpose flour
1 tsp salt, or as needed
3 Tbsp nutritional yeast

Step by Step Instructions
  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Arrange peppers on prepared baking sheet.
  2. Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
  3. Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin.
  4. Break open peppers and remove seeds and stem. (Wear rubber gloves.)
  5. Blend peppers, flour, nutritional yeast and 1 cup soymilk/vinegar in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 1 cup soymilk/vinegar and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.