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Green Tomato Enchilada Sauce

18 Oct

Green Tomato Enchilada Sauce

To avoid any confusion about this recipe it really is a Green Tomato Enchilada Sauce. Made with green tomatoes from our garden that Mark picked for me this morning. I didn’t use Tomatillos and I wouldn’t substitute them in this recipe. Usually tomatillos need roasting before using them. Just wanting to clarify things before posting the recipe.

Ingredients:  yields about 4 cups of sauce

  • 2 Tb unsalted butter
  • 1 Tb vegetable oil
  • 3/4 cup sweet yellow banana peppers, diced or you could use pepperoncinis or yellow bell peppers
  • 3/4 cup mild peppers like a green bell pepper, diced, or substitute a diced Serrano pepper for a bit more spice
  • 1 1/2 yellow onions, diced
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 cup water
  • 1 tsp chicken base or 1 chicken bouillon cube
  • 10 to 12 medium-sized green tomatoes, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 Tb freshly ground Mexican Oregano
  • 2 tsp cumin

In a medium stockpot, over medium heat, melt the butter into the oil. Add the peppers and onions and saute until they are soft. Add all the remaining ingredients, stir well and simmer over medium heat between 15 and 20 minutes until the green tomatoes soften completely. Using a blender or food processor, working in batches, puree the cooked tomato mixture until smooth. Season with salt and pepper if needed, but I generally don’t need to season any further for us. This sauce is now ready to use as an enchilada sauce, or let it cool and freeze for later. I use a little over a cup for 1 dozen enchiladas and then freeze the rest in 1 cup measurements using zip-lock freezer baggies.

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5 responses to “Green Tomato Enchilada Sauce

  1. SwittersB

    October 21, 2012 at 8:57 PM

    Now those en-chee-la-das…look amazing! I will have to print out this sauce recipe.

     
    • flyfishbrat

      October 21, 2012 at 9:14 PM

      Thanks SwittersB, us California girls have to have our Enchilada fix often. Glad you like this recipe.

       
  2. trkingmomoe

    October 23, 2012 at 10:53 PM

    I just picked my first banana peppers from my winter garden yesterday. I got four of them. We sat and admired them for a long time before we tasted one. Like little kids with this garden. Your recipe looks very good.

     
  3. mixitupandmakeitnice

    October 24, 2012 at 1:41 PM

    I’ve never heard of cooking with green tomatoes before! Seems like a good way to use them up before you end up with a tonne of ripe ones that you can’t eat in time. And what better than enchiladas? Yum 🙂 Katie x

     
    • flyfishbrat

      October 24, 2012 at 7:24 PM

      Thanks Katie. Yes, when Fall hits and there are tomatoes still on the vine, it’s Green Tomato Enchilada Sauce time. I use some and then freeze some for when I start making homemade tamales. This sauce is great with in chicken tamales. Thanks for visiting my blog.

       

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