Tomatillo Verde Enchilada Sauce

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Yield: 64oz 

  • 1 ½ cup onions (1” dice)

  • 1 ½ cup Roma tomatoes (1” dice)

  • 4pc jalapeno pepper (can reduce or deseed to affect spice level)

  • 4pc serrano pepper (can reduce or deseed to affect spice level)

  • 5-6pc garlic cloves

  • 2 ½ tomatillos – husk and stem removed (15-16pc medium)

  • 2 cups water

  • 1.5 tbsp salt



  1. In a large stock pot (6-8qt) place onions, tomatoes, jalapenos, serranos, garlic, tomatillos and salt in that order.

  2. Fill with water to cover all ingredients. Bring the water to a boil over medium heat.

  3. Let simmer for five minutes – or until the tomatillos start to change color.

  4. Remove from heat and stir from the bottom up.

  5. Remove 16oz of liquid.

  6. Add remaining ingredients to a blender and pulse for ten seconds.

  7. This recipe should yield a half gallon of sauce — use 2-3oz per enchilada. (Sauce also freezes well.)

  8. Enjoy!


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