Ingredients
- 8 cups of water
- 2 ripe tomatoes, cut in half
- 12 jalapeno peppers with stems taken out
- A large white onion, cut into quarters
- 10 tomatillos, halved
- 8 serrano peppers, stems removed
- 6 cloves of garlic, peeled
- Season with salt and freshly ground black pepper to your liking
Step 1
In a large pot, mix together water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic. Heat the mixture until it reaches a boil. Lower the heat and let it simmer until the veggies are soft when poked with a fork, which should take around 30 minutes.
Step 2
Once the vegetables are cooked, use a slotted spoon to transfer them to a blender, allowing the excess liquid to drip back into the pot. Cover the blender securely and hold the lid down with a potholder for safety. Give it a few quick pulses to combine the ingredients. Blend everything until you achieve a smooth texture, which should take about 1 to 2 minutes. Don't forget to taste and season the sauce with salt and pepper to your liking.
Extra Tips & Suggestions
- 1. To ensure your savory green enchilada sauce retains its fresh flavor, store it in an airtight glass container in the refrigerator. This will help keep the sauce from absorbing any odors in your fridge and protect its vibrant taste.
- 2. If you have leftover sauce, consider freezing it in ice cube trays. Once frozen, transfer the cubes to a resealable freezer bag. This way, you can easily grab a portion whenever you're craving enchiladas or other dishes that call for a burst of tangy flavor.
