Enchilada Sauce

• 12 peppers (a mixture of green chiles, and ripe sweet peppers, to taste)
• 2 medium onions, trimmed and quartered
• 8 cloves garlic, peeled
• 15 cups crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons cumin
• 2 tablespoons salt
• 1/2 teaspoon turmeric
• 1 tablespoon oregano
• 1 tablespoon epazote
• 1 tablespoon paprika
• 2 tablespoons chicken seasoning
• 1/4 cup apple cider vinegar

1. Place chiles, peppers and onion on a large broiler pan, place under a preheated broiler on high until the skin of the peppers chars.
2. Turn everything, add garlic, place under broiler again until peppers are charred. Repeat if necessary to cover all sides, pulling out peppers that are finished. Set aside.
3. Crush tomatoes five cups at a time. Add 1/3 of the pepper mixture, process until completely smooth. Pour into large saucepan. Add some broth to the carafe, process briefly to rinse, add to saucepan. Repeat until everything is used up.
4. Add the rest of the ingredients, stir thoroughly, and bring to a low boil over medium heat. Reduce heat to medium low, and continue cooking, stirring regularly, until mixture coats a spoon.
5. Can as desired.

peppers, onions, garlic, tomatoes, vegetable broth, cumin, salt, turmeric, oregano, epazote, paprika, chicken seasoning, apple cider vinegar

Taken from www.epicurious.com/recipes/member/views/enchilada-sauce-52923171 (may not work)