Homemade Green Enchilada Sauce With Tomatillos Food

GREEN ENCHILADA SAUCE RECIPE

Steps:

• Heat olive oil in a large pot or pan and saute onions and garlic until tender.
• While onions are sauteeing, add tomatillos to the blender and blend. Add green peppers, jalapeno peppers and cilantro the blender and process until most clumps are out. Add the sauteed onions and garlic and process until mostly smooth.
• Pout the tomatillo mixture into a large pot. Add chicken broth, salt, pepper, cumin, oregano and sugar. Simmer for about 30 minutes.
• At this point, there will still be some clumps, so add this back to your food processor or blender and puree in batches until smooth.
• The sauce can also be simmered in a slow cooker on LOW for 3-4 hours or on HIGH for 2 hours.

TOMATILLO ENCHILADA SAUCE

Steps:

• Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
• Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
• Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

HOMEMADE GREEN ENCHILADA SAUCE WITH TOMATILLOS

Steps:

• Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
• Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.

SALSA VERDE - GREEN TOMATILLO SAUCE FOR ENCHILADAS

Steps:

• Heat oil in saucepan and stir in onion and almonds.
• Cook until onion is soft and almonds and lightly browned.
• Simmer tomatillos in chicken broth until soft if using fresh ones. Drain canned tomatillos.
• Whirl tomatillos with liquid in blender or food processor until fairly smooth Add to onions; stir in cilantro and chilis.
• Add chicken broth and simmer rapidly, until reduced to 2 1/2 cups

GREEN ENCHILADA SAUCE

Steps:

• In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
• Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
• Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
• Cool until room temperature.
• Using a blender of food processer, blend until smooth.