I can't believe I haven't talked about making green enchilada sauce yet! Every year, we grow tomatillos to make and freeze into this sauce. In the late spring, my husband and I negotiate how many plants to grow. I always propose 'LOTS' but my husband, ever the voice of reason, manages to convince me to exercise a bit of restraint -last year I think we bought four plants.
It doesn't matter how few plants we grow, we always end up with a bumper crop of tomatillos. And the next season, volunteer plants will continually be popping up all over in the area where the tomatillos were grown the year before. I make green sauce in late summer and early fall to freeze in 1 quart containers that we use all year round. I love it's bright, citrusy flavor that's especially welcome now, when it's still several months before we can expect any fresh produce from our garden. March can be particularly dreary, garden-food-wise as well as otherwise, and this green sauce is an uplifting reminder of the green and growing garden flavors of spring and summer.
Green Enchilada Sauce
In a large pot, place:
2 quarts peeled and washed tomatillos
4 quarts water
Bring to a boil and cook until tender, about 10 minutes. Allow to cool slightly.
3 garlic cloves
1 1/2 c. cilantro leaves
1 onion, diced
Puree until smooth. Heat 2 T. oil in heavy-bottomed pot and add puree. Add 1/4 -1/2 t. salt and 1 t. sugar. Simmer 5 minutes.
Unlike when canning it, sauces that are frozen do not have to be exact. I don't really measure this when I'm making it, and sometimes I make huge batches and sometimes just a quart of it. Speaking of canning sauces, I was so excited to see this recipe, which can be made during canning's off-season, for making and canning red enchilada sauce (click here). Now, thanks to dandelion at Knit & Nosh (Thank-you, Thank-you, Thank-you!!!), I can make and store both green AND red enchilada sauces. How cool is that?