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Home » Recipes » Gluten Free

5 October, 2015 By Mary | 2 Comments

Green Enchilada Sauce

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Green Enchilada Sauce | thekitchenpaper.com
My love for all things green runs reaaaaaal deep. Like, REAL deep. Super deep. It's been my favorite color for at least 22 years now (I remember very consciously deciding, around age 5), and I'm sticking to it. Chile verde! Spinach! Green smoothies! GUAC! They all have my love. Trees! Shrubs! ANYTHING WITH CHLOROPHYL! Yeah, I went there.

Green Enchilada Sauce | thekitchenpaper.com

When it comes to Mexican food (or fake Mexican food...) I almost always take green over red sauce, when given the choice. It's so darn tasty! So, when I found myself with more tomatillos last week, I thought: GREEN ENCHILADA SAUCE! I was feeling super ambitious about making enchiladas, which never happened. But, chilaquiles did! A new kind! I'll come 'atcha with those on Wednesday!

Green Enchilada Sauce | thekitchenpaper.com

This sauce is pretty simple — all the usual suspects: tomatillos, onion, garlic, green peps, something spicy, veggie stock, etc. Basically, cook it up, blend it up, simmer it down! Easy shmeazy. YOU CAN DO IT! Then, if you're more ambitious than I... make enchiladas!!

Green Enchilada Sauce | thekitchenpaper.com

Have a wonderful week! xoxo

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Green Enchilada Sauce

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 1 quart 1x
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Ingredients

Units Scale
  • 1 large onion, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 1 jalapeño, sliced lengthwise in half
  • 1 lb. tomatillos, husked, rinsed, and halved
  • 4 large cloves garlic, minced
  • 1 cup packed cilantro leaves
  • 2 tsp salt
  • ½ tsp. black pepper
  • 2 tsp cumin
  • 2 cups veggie broth
  • 1 tsp sugar (optional)

Instructions

  1. In a large, heavy skillet over HIGH heat, add the onion, bell pepper, jalapeño, and tomatillos. Let them sizzle and blacken, stirring somewhat frequently. Cook for 4-5 minutes, or until they're starting to slightly soften, and have blackened edges. Remove from the heat.
  2. Blend the blackened veggies, along with the garlic and cilantro, in your blender until smooth. Pour into a saucepan over medium heat, and add the salt, pepper, cumin, veggie broth, and sugar (if using).
  3. Bring the mixture to a simmer, and let cook down for at least 20 minutes — or until you've reached your desired consistency.
  4. Store in an airtight container!

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Reader Interactions

Comments

  1. Stephanie Weaver, MPH says

    October 05, 2015 at 8:42 pm

    Hey, I like your new headshot. You look less like a ginger sister though. 🙂

    Reply
    • Mary says

      October 05, 2015 at 10:06 pm

      Haha! Thanks, Stephanie! I suppose now that fall is here, my gingery-hints are hiding! They'll be back 😉

      Reply

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