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    Green Enchilada Sauce


    Source of Recipe


    Aunt Saunny

    1 lbs fresh green tomatillos
    1 cup water
    4 serrano or jalapeno peppers
    1 lime
    1 bunch fresh cilantro
    1 bunch fresh parsley
    1 tbls vegetable oil
    1 cup white vinegar
    1 clove garlic
    1 medium yellow or white spanish onion, peeled
    cinnamon
    nutmeg
    sugar
    1 tsp salt
    1 tsp pepper

    Prepare green sauce by peeling tomatillos, washing, and soaking in cold water for 10 minutes. Add water to blender, and pureé tomatillos at high speed until liquid. Add whole peppers, a handful of cilantro and parsley to taste, the juice of one lime, oil, vinegar, garlic, and onion. Blend at high speed until the liquid is homogeneous with suspended tomatillo seeds.

    Add a small pinch of cinnamon, nutmeg, and sugar, and salt and pepper. Adjust seasoning to taste (slightly sweet, quite citrusy, and preferably spicy). Simmer sauce, covered, in a deep pan over low heat 40 minutes.
 

 

 

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