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Green Enchilada Sauce
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- #8045
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
1 comment
ingredients
1 pound fresh green tomatillos
1 cup water
4 serrano or jalapeno peppers
1 lime
1 bunch fresh cilantro
1 bunch fresh parsley
1 tablespoon vegetable oil
1 cup white vinegar
1 clove garlic
1 medium yellow or white Spanish onion, peeled
cinnamon
nutmeg
sugar
1 teaspoon salt
1 teaspoon black pepper
directions
Prepare green sauce by peeling tomatillos, washing, and soaking in cold water for 10 minutes.
Add water to blender, and puree tomatillos at high speed until liquid. Add whole peppers, a handful of cilantro and parsley to taste, the juice of one lime, oil, vinegar, garlic, and onion. Blend at high speed until the liquid is homogeneous with suspended tomatillo seeds.
Add a small pinch of cinnamon, nutmeg, and sugar, and salt and pepper. Adjust seasoning to taste (slightly sweet, quite citrusy, and preferably spicy).
Simmer sauce, covered, in a deep pan over low heat 40 minutes.
added by
a1hotfood
nutrition data
42 calories, 2 grams fat, 7 grams carbohydrates, 1 grams protein per serving.
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reviews & comments
September 18, 2013
I took the advice and used only 1/2 cup vinegar. I also omitted the nutmeg (don't care for it). I thought it turned out really delicious! But yes, 1 cup vinegar would be WAY too much.
September 12, 2010
The basic ingredients of this recipe are good, but the proportions are *way off*, resulting in a sauce that is incredibly acidic. The acidity of the vinegar and lime, combined with the strong flavor of the peppers, masks the subtlety of the tomatillos completely. The result tastes like tabasco - all vinegar and heat. Great as a garnish, but certainly not a stand-alone enchilada sauce. Cutting the vinegar to 1/4 cup, or adding a bit of cream to help offset the acidity might help.
January 11, 2010
I love this sauce. Besides the taste, I love the fact that it's quick and easy. I don't have to roast anything, I don't have to seed the jalapenos--just throw it all in the blender and put it on the stove. =)
December 12, 2009
I agree with the other reviewers that 1 cup vinegar is too much. I made the recipe as it was listed and we thought it was extremely acidic and borderline edible. I also used only 1 jalapeno without seeds or membrane, so it wouldn't be too hot.
January 7, 2009
This recipe is DELICIOUS! It's wonderfully flavorful. I loved it and so did my dinner guests. I make a specialty enchilada that calls for a green sauce from the can. This time, I wanted to make the sauce from scratch. I'm never going back. The sauce is spicy so if you don't want it too spicy, start with less chiles then add more as you go. I also used about 1/2 - 3/4 cup vinegar (instead of a whole 1 cup).
Seemed like 1 cup vinegar was too much. Maybe I messed up by pouring the sauce all over the enchiladas before baking. Perhaps if I just dipped the tortillas in the sauce, then rolled, and added a touch of sauce to the finished product as a topping, it may have worked out.