To roast the peppers at first line your baking sheet with aluminum foil and place a bunch of Green Chile peppers on the side. Place jalapeno (if using) in between them for an extra spicy kick.
Broil your peppers by setting the oven rack underneath the broiler for 10 minutes, turning it on and flipping halfway through to blacken and blister their skin.
Place the baking sheet on a wire rack and carefully remove the foil to keep it from sticking. You’ll see steam coming out as they cool down for 5 minutes, so don’t peak too soon.
To peel the peppers, first scrape off any loose skin that is easily removable. This will make them easier to cut and prepare.
Slice the peppers into halves with a knife. Remove seeds and veins, if you want your sauce to be extra spicy.
Blend together the roasted peppers, onion, cilantro, garlic and spices in a large blender to create a flavorful sauce that can be used as an accompaniment for tacos or on top of soup.
Heat the olive oil in a small pot over medium-high heat. Add the blended green enchilada sauce and lightly fry for 1 minute, stirring frequently to prevent burning or sticking until it thickens into an aromatic salsa Verde that will serve as a base for your dish tonight.
Mix together the remaining vegetable stock and lime juice, then remove from heat. Taste for seasoning, adding a little more salt if necessary to taste.
This recipe will keep for up to 3 months in the freezer or a week stored in an airtight jar.If you need it quick, serve immediately but if you have time this dish is perfect for meal prep.