Tomatillo Verde Enchilada Sauce
Yield: 64oz
Ingredients:
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1 ½ cup onions (1” dice)
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1 ½ cup Roma tomatoes (1” dice)
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4pc jalapeno pepper (can reduce or deseed to affect spice level)
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4pc serrano pepper (can reduce or deseed to affect spice level)
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5-6pc garlic cloves
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2 ½ tomatillos – husk and stem removed (15-16pc medium)
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2 cups water
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1.5 tbsp salt
Directions:
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In a large stock pot (6-8qt) place onions, tomatoes, jalapenos, serranos, garlic, tomatillos and salt in that order.
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Fill with water to cover all ingredients. Bring the water to a boil over medium heat.
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Let simmer for five minutes – or until the tomatillos start to change color.
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Remove from heat and stir from the bottom up.
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Remove 16oz of liquid.
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Add remaining ingredients to a blender and pulse for ten seconds.
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This recipe should yield a half gallon of sauce — use 2-3oz per enchilada. (Sauce also freezes well.)
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Enjoy!
