This is how enchilada sauce is supposed to taste! Fresh and spicy. A little tomatoey, peppery, and full of heat (if you like spicy). Oh, and it's vegan!
Add vegetable broth to a small saucepan and bring to a boil. Add chili peppers and let simmer for about 15 minutes or until soft. Remove from heat but DON’T drain the broth. Set aside.
Char the jalapeños by placing them directly over a gas burner flame until blackened on all sides (or broil in your oven). Remove from heat and immediately transfer to a plastic sandwich bag. Let steam in the bag for about 15 minutes and peel the skins right off. Cut in half and remove seeds. Set aside.
Bring another saucepan full of water to a boil and get a bowl full of ice water ready. Add tomatoes and blanch for a minute or two or until the skins peel right off. Remove from heat and transfer tomatoes to the bowl of ice water. Peel tomatoes and then dice.
Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent (about 7 minutes). Add tomatoes, tomato paste, chilis with the vegetable broth liquid, jalapeño, oregano, and cumin. Let simmer for 10 minutes and remove from heat. Once slightly cooled, transfer to a blender and blend until smooth.