RCI-SC.005.0066.001
Green Enchilada Sauce
Green Enchilada Sauce from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- lbs fresh green tomatillos1 unit
- 1 cup
- serrano or jalapeno peppers4 unit
- 1 unit
- 1 unit
- 1 unit
- 1 Tbsp
- 1 cup
- 1 clove
- yellow or white Spanish Onion1 mediumpeeled
- 1 unit
- 1 unit
- 1 unit
- 1 tsp
- 1 tsp
Method
1
Wash the fresh tomatillos and serrano peppers, then halve the peppers and remove most seeds for less heat if desired.
2
Heat 1 cup of water in a large pot over medium-high heat and bring to a rolling boil.
5 minutes
3
Add the tomatillos and serrano peppers to the boiling water and cook until the tomatillos are soft and begin to split, about 8–10 minutes.
9 minutes
4
Drain the cooked tomatillos and peppers in a colander, reserving 1/2 cup of the cooking liquid.
2 minutes
5
Mince the garlic clove and finely dice the medium onion.
3 minutes
6
Chop the fresh cilantro and parsley coarsely, then juice the lime.
3 minutes
7
Heat 1 tablespoon of vegetable oil in a separate large skillet or saucepan over medium heat.
2 minutes
8
Sauté the diced onion and minced garlic in the hot oil until softened and fragrant, about 3–4 minutes.
4 minutes
9
Add the cooked tomatillos and peppers to the skillet along with the reserved cooking liquid and 1 cup of white vinegar.
1 minutes
10
Stir in the chopped cilantro, parsley, lime juice, pinch of cinnamon, pinch of nutmeg, and a small pinch of sugar.
1 minutes
11
Season with 1 teaspoon salt and 1 teaspoon pepper, then simmer over medium-low heat for 8–10 minutes to meld flavors.
9 minutes
12
Use an immersion blender to purée the sauce to desired consistency, or carefully transfer to a standard blender in batches and blend until smooth; adjust seasoning to taste before serving.