Anybody like enchiladas sauce?

Here's a rough and ready recipe for (alliteration and) your next batch of enchiladas:

4 small carrots
1 medium red or yellow pepper, roasted and peeled
2 serrano peppers, seeded
1/4 medium onion
3 cloves garlic
1 1/2 tsp. chili pepper
1/2 tsp cumin
3 tsp salt
1 Tbs. apple cider vinegar
2 cups chicken broth

Puree first 5 ingredients in food processor. Combine with seasonings and liquids in saucepan and reduce to half its volume over medium heat. Feel free to substitute or add veggies. For more heat try a habanero!

Disclaimer

There are those of us who reside in the Land of the Bland, a world populated by saltless, limp vegetables, overdone beef and cornsyrup laced everything. We here in Jephirland attempt to avoid such... indiscretions. As such, our recipes will assume a love of spice, fat and especially flavor. If something appears outside the range of your tastebuds, it probably is, so avoid it like an Arrogant Bastard. Happy enchiladas!