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1 cup Hatch chili peppers, chopped fine
3 cups tomato juice
1 cup onion, diced
1 teaspoon oregano
1 tsp. cumin powder
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
Cook peppers and onions together in a skillet until they are very tender and brown. Mix in other ingredients with peppers and onions and heat thoroughly. Pour green enchilada sauce into a blender and beat well. Sauce can be strained through cheesecloth if there are a lot of chunks. | 