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Tomatillo Enchilada Sauce

Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this bright and fresh-tasting sauce on our Cheese Enchilada Casserole.

  • Yield: Makes 2 1/2 cups
Tomatillo Enchilada Sauce

Source: Everyday Food, March 2011

Ingredients

  • 1 pound tomatillos, husks removed
  • 1 cup diced white onion
  • 1 garlic clove
  • 1 jalapeno, quartered (seeded if desired)
  • 1 cup water
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon white vinegar
  • Pinch of sugar

Directions

  1. In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.

Cook's Note

Refrigerate in an airtight container, up to 1 day.

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