TG's Enchilada Sauce Del Diablo

Fresh roasted vegetables without oils make this simple homemade enchilada sauce that is also weight watchers friendly.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 10  roma tomatoes
• 3  small yellow onions
• 1  jalapeno, seeded
• 2  small serrano chilies, for spicy
• 1⁄4 teaspoon sea salt
• 2  tablespoons fat free chicken broth
• 1  tablespoon garlic, minced
• 1  tablespoon dried oregano
• 2  tablespoons chili powder
• 1  teaspoon dried basil
• 1 1⁄2 teaspoons cumin
• 1  teaspoon ground black pepper
• 2 1⁄2 cups fat free chicken broth

Directions

1. Set broiler on oven to high.
2. Quarter tomatoes and onions, half the peppers and jalapeno and remove the seeds from the jalapeno. Arrange on heavy sheet pan and cook for 5 minutes, turn and one more minute or until everything has a good char on it to bring out the flavors.
3. Let it cool to room temperature, leave it on the sheet pan while it cools.
4. Put the charred vegetables into a blender with a little sea salt and blend till somewhat smooth; a few chunks aren't bad.
5. In a stew pot on medium heat add the 2 tablespoons of chicken broth and garlic. Cook 3 minutes.
6. Add the blended vegetables to the pot and stir.
7. Add oregano, chili powder, basil, cumin, black pepper, and 1/8 tsp salt. Combine well and let heat for 2 minutes.
8. Add remaining chicken broth and let come to a boil. Reduce heat to low and simmer for at least 20 minutes.