I have used my homemade green enchilada sauce in recipes several times on the blog, so I figured it was about time I posted the recipe for it ! This actually started accidentally, when I picked up a can of tomatillos at the grocery store instead of some canned green enchilada sauce. Since I already had the rest of the dish prepared, I made my own, and liked it so much better than the store variety, it has been a staple ever since.
It is very simple to make, and we grow our own tomatillos in the garden now. This year, they completely took over, so I had a nice big batch, more than enough to get through the next year.
Green Enchilada Sauce
First, roast the tomatillos:
10 pounds tomatillos, husked and washed
3 tablespoons olive oil
2 heads garlic, separated into cloves
Preheat oven to 375. Place tomatillos and garlic in pans (I usually use the disposable hotel pans for this, as it can get messy to clean), and drizzle with olive oil. Sprinkle liberally with salt, and place in the oven. Roast for 30-45 minutes until the tomatillos are bursting their skins. Let cool slightly, and remove garlic and set aside. Using an immersion blender (or regular blender in small batches), puree tomatillos.
For the sauce:
8-10 jalapenos (depending on how spicy you like this)
2 large yellow onions, chopped
1 bunch cilantro
1/2 cup lime juice
3 tablespoons cumin
3 tablespoons sugar
1/4 cup canning salt
Using some of the tomatillo puree for liquid, place half of the garlic, jalapenos, onions, lime juice and cilantro in a blender, and blend until smooth. Add back to you your tomatillo mixture, and repeat with the remaining garlic, jalapenos, onions and cilantro. Place entire mixture in a large pot on the stove, add spices and simmer gently 30-40 minutes until heated through. In the meantime, prepare your water bath canner. Process pints for 15 minutes. You can also use this as salsa, but we like it best as enchiladas.