One of our most popular recipes for the last year or so has been our Homemade Enchilada Sauce…the red kind. Since then, I’ve had quite a few requests for green enchilada sauce.
And I don’t like to disappoint…plus, I adore green enchilada sauce and really wanted to figure out how to make it from scratch, instead of out of a can. As luck would have it, my co-op basket this week was FULL of tomatillos, peppers, onions and garlic.
I’m pretty sure it was a sign.
Have you ever worked with tomatillos? They arrive in a husk. And they’re pretty ugly. Peel back that papery husk and you reveal a bright green vegetable…ahem…I mean fruit. The tomatillo itself is kind of weirdly sticky. Nevermind that. Just rinse those babies off and chop them up.
My enchilada sauce started in the blender, hung out on the stove, then I finished it back in the blender. It takes a while to make, but requires very little babysitting. A stir here and there until it thickens up. That’s all.
Is it better than canned. Uh, hello. YEAH. I’d double the batch and freeze some for later. For those nights when you’re dying for Mexican food.
For me? That pretty much sums up any day that ends in ‘Y’.
Serve this up in your regular enchilada recipe or mixed in with some smashed avocado for a delicious dip.