MANDY'S KICKIN ENCHILADA SAUCE
- 1 large white onion, coarsely chopped (about 2 c) - 1 large bell pepper, coarsely chopped (about 1c) - 6-7 anaheim peppers, coarsely chopped (about 2 cups. I use half roasted and half fresh.) - 4 poblano peppers, coarsely chopped (about 1 cup. I use half roasted and half fresh.) - 4 cloves garlic, smashed with the back of your knife (you dont need to chop them)	- 2 tablespoons lime juice - 2 teaspoons salt - 2 teaspoons cumin - 2 cup chicken broth (i use the powdered vegetarian kind) - Optional: 1 bunch of cilantro, coarsely chopped - Optional: 1-2 jalapenos, chopped - Optional, but highly recommended: 1/2 c pumpkin seeds

1. Place all ingredients in a large saucepan, bring to a simmer and simmer till everything gets soft. Transfer to a blender and blend on high speed for about 1-2 min, or until sauce is a smooth consistency. use for enchiladas, breakfast burritos, etc.

2. **Note: you should taste the finished sauce before adding the jalapenos, as peppers can vary in their degree of hotness. In addition, if you don't like hot food you can substitute green bells or yellow bells for the anaheims and poblanos and it would be just as good. i always make this sauce with whatever peppers are on hand so its VERY flexible!