Recipe: Enchilada Sauce (using tomato juice; green chili, red chili and jalapeno variations)

Hi Nancy,
I hope this is close to the recipe your mother used.
Happy Cooking! - Betsy

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GREEN CHILI ENCHILADA SAUCE

1 medium-size diced onion
1 cup chopped green chili peppers
1 tsp. ground oregano
1 tsp. ground cumin
1/2 tsp. pure garlic powder
1 tsp. salt
3 cups tomato juice

Saute the onions until soft with green chilies and all spices. Add juice, and simmer 15 minutes. Pour mixture into a blender and blend until smooth. When cooling in a refrigerator do not cover.

VARIATIONS:

RED CHILI SAUCE:
Substitute 1/4 to 3/4 cup ground red chili powder (not chili seasoning) for the green chili peppers.

JALAPENO ENCHILADA SAUCE:
Substitute 8 to 12 canned jalapeno peppers, with tops cut off and seeds removed, for the green chili peppers.